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Indian Cauliflower, Potato and Mung Dal Soup

Brenda Janschek
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 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
  • 700 gms cauliflower chopped into medium florets
  • 1/2 cup plain yoghurt for serving, optional
  • Chopped coriander

Instructions
 

  • 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.

Notes

Serve with yoghurt and chopped coriander and a nice big salad.