This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)
Recipe information
Yield
serves 4 to 6, yields 8 cups
Ingredients
Preparation
Step 1
In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don’t burn. Add the chickpeas and the water, cover, and bring to a boil.
Step 2
Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
Step 3
When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
Serving & menu ideas
Step 4
Serve warm chapatis or naan bread with this spicy soup.
