Soothing cauliflower soup with coriander (gobi ka shorva) from Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

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Notes about this recipe

  • amoule on November 01, 2018

    I used all cauliflower, omitting the potato, and I used coconut oil in place of vegetable oil. The soup is mild and soothing, as the recipe title indicates. It's delicious. I would make it again, and try roasting the cauliflower to get that brown flavor.

  • wester on December 31, 2009

    Subtle and aromatic. I increased the spices a bit, except for the cayenne, which I left out. I also decreased the amount of stock and cream. I used an immersion blender which works fine, although there were some small chunks of potato in the soup.

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