Cauliflower soup (Gobi ka soup) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 8) by Madhur Jaffrey

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Notes about this recipe

  • allisonsemele on November 23, 2020

    I agree that this needs a bit more acid--I might up the tomatoes next time, but it was still very good with a squeeze of lime. I used an immersion blender which worked fine, and left out the cream. Since the soup only called for half of my head of cauliflower, I tossed the other half in the same spices and roasted it. Topped the pureed soup with the browned cauliflower, and I think that substantially improved the overall dish.

  • Lepa on July 02, 2018

    This was quick and easy and well received at my house. It needs a whole lime and some extra salt at the end to balance the flavors. I served it with a small scoop of rice, a drizzle of yogurt and some cilantro. We ate it with naan.

  • sosayi on November 15, 2017

    Pretty good, warming winter soup. I was lazy and didn't want to puree the soup in my vitamix in batches, so it wasn't as creamy as it could have been, but it still turned out fine with a hand blender. It needed a bit more acid than the recipe called for, although that might have been because I used lemon juice instead of the recommended lime; either way it was just slightly flat. If I had the ingredients on hand I'd make it again (I had half a giant cauliflower to use up), but I don't know that I'd do it again otherwise. Definitely serve with some naan or other bread to dunk and provide textural contrast!

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