CREAMY CAULIFLOWER PAKORA SOUP

Creamy Cauliflower Pakora Soup image

My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! -Melody Johnson, DePere, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1 large head cauliflower, cut into small florets
5 medium potatoes, peeled and diced
1 large onion, diced
4 medium carrots, peeled and diced
2 celery ribs, diced
1 carton (32 ounces) vegetable stock
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
Water or additional vegetable stock
Fresh cilantro leaves
Lime wedges, optional

Steps:

In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired., Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with cilantro. If desired, serve with lime wedges.

Nutrition Facts : Calories 135 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges