By Masalamommas Team
This post is sponsored by Pataks.ca
Cauliflower is being called the new ‘kale’ this year and being hailed as THE new superfood by some food experts. For South Asians, ‘gobi’ as it’s called has always been a staple in a menu. It’s known to soak up flavours better than some other vegetables so maybe that’s one of the reasons for its delicious taste. According to some resources, cauliflower is one of the most used winter vegetables in India. In fact, the country alone, produces 4.694 tonnes of cauliflower per year. The major cauliflower producing states are Uttar Pradesh, Assam, Maharashtra, Haryana, Orissa, and Bihar, as well as West Bengal.
It’s also known to pack a punch when it comes to nutrition with vitamins A, B and C, as well as being protein and mineral-rich. With the cold weather showing no sign of letting up, what better way to get your nutrition than with a hot cuppa Cauliflower soup. Warm up and stay healthy with this great recipe from Pataks Canada!
Pair curried cauliflower soup with pappadums!
- 1 head of cauliflower, chopped
- 1 yellow onion, diced
- 2-3 cloves of garlic, finely chopped
- 1 tbsp olive oil
- 3 potatoes (quartered and par-boiled/steamed until soft)
- 2-3 tbsp Patak’s Mild Curry Paste
- 1 900 ml tetra pack of vegetable stock
- 1 can of Blue Dragon coconut milk
- salt and pepper
- Sautee cauliflower, garlic, and onion in oil med-high heat
- Once veggies are soft, add potatoes
- Add curry paste to vegetables and sautee for approximately 3-5 minutes
- Add coconut milk and approximately 2 cups of vegetable stock (reserve remaining stock for blending)
- Bring soup to a boil, then simmer for approximately 15 minutes
- Blend soup in a blender or with an immersion blender; use remaining stock if needed to get a smooth consistency
- Return soup to low heat; salt and pepper to taste
Looking for tips to chop up Cauliflower? Here’s how to get it right!
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