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 Soup
Creamy Cauliflower Pakora Soup
Creamy Cauliflower Pakora Soup
Servings Prep Time Cook Time
8servings (3 quarts) 20minutes 20 minutes
Servings Prep Time
8servings (3 quarts) 20minutes
Cook Time
20 minutes
Ingredients
Portions: servings (3 quarts)
Units:
Ingredients
Portions: servings (3 quarts)
Units:
Instructions
  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.