Indian Cauliflower, Potato and Mung Dal Soup
You never really know what you’re going to get when your kids are served food prepared by somebody else, and that goes triple for fussy eaters!
Kids develop a certain trust in their parent’s cooking and its associated aromas, tastes & textures. So they can be understandabley tentative when they don’t have home ground advantage. It can really be an eye-opener. Or a pleasant surprise. Or even embarrassing at times, lol.
When my kids devoured this soup served by my sister in a recent visit to the Blue Mountains, I was quick to ask for the recipe.
Last night I made it for the first time, and decided to add some mung dal (for extra protein) that had been in the cupboard debating its purpose in life.
I’m pleased to report it found a happy home in this soup. And despite protests from the kids revolving around the pappadums being the real attraction of the initial dish, they both loved this spice-rich soup packed in their thermos flasks for lunch the next day.
I’m often asked how to keep the food hot until lunchtime.
Well, it’s as easy as 1, 2, 3:
- Boil the kettle and then pour the water into the thermoses, be sure to pop the lids on
- Heat up the food
- Pour out the hot water add the warmed up food into the container, then pop the lid on immediately.
Here are my fave insulated jars which have lasted me years:
Lunchbots Insulated Stainless Steel Container 470ml 16oz
In these containers I pack soups, pastas, any hot meals and also cold salads.
Goodbyn Insulated Food Jar 12oz 350ml – Blue
I like this smaller size option to keep things cool like yoghurt, granola and fruit, overnight oats or to keep things warm like the chicken nuggets or smaller serves of things like soup, stew, pasta.
If you’re looking for more lunch inspiration, take a look at my new recipe ebook, Easy Wholefood Lunchboxes. It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!
There’s even a delicious recipe for Kale and Cannelleni Bean Minestrone which my kids love taking to school in their insulated container.
This recipe uses a bunch of gorgeous spices and other ingredients which you can grab from my one-stop-favourite-shop wholefood online store, The Wholefood Collective. Their prices are highly discounted and they stock all my favourite products.
- 1 large brown onion, chopped
- 1 tablespoon ghee or coconut oil
- 2 cloves garlic, finely chopped
- 1 tablespoon grated ginger
- 1 chilli, finely sliced (I took out the seeds and used half a large red chilli)
- 2 teaspoons black mustard seeds
- 2 teaspoons garam masala
- 1 teaspoon ground tumeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4-6 cups water or bone broth
- 1 cup coconut cream
- 3 potatoes, diced
- 1 cup mung dhal
- 700gms cauliflower, chopped into medium florets
- 1/2 cup plain yoghurt, for serving, optional
- Chopped coriander
- Fry onion in ghee or coconut oil for a few minutes until soft.
- Add garlic, ginger and chilli and lightly saute until soft.
- Stir in the spices for 1 minute or until fragrance is released.
- Add water and coconut cream and bring to the boil.
- Add potato and mung dhal and cook for 5 minutes.
- Add cauliflower and simmer for 10-15 minutes until cooked.
- Process half the mixture then add to remaining soup and serve.
- Serve with yoghurt and chopped coriander and a nice big salad.
You might also like to check out my favourite soup round up, 7 Soup Recipes to Soothe the Soul.