Creamy Cauliflower Pakora Soup

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

Creamy Cauliflower Pakora SoupPhoto: Taste of Home
Servings Prep Time Cook Time
8servings (3 quarts) 20minutes 20 minutes
Servings Prep Time
8servings (3 quarts) 20minutes
Cook Time
20 minutes
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  1. 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.
Recipe Notes

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.

Editor's Note
Look for garam masala in the spice aisle.

Nutrition Facts
1-1/2 cups: 135 calories, 1g fat (0 saturated fat), 0 cholesterol, 645mg sodium, 30g carbohydrate (6g sugars, 5g fiber), 4g protein.

Diabetic Exchanges: 1-1/2 starch, 1 vegetable.