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Indian Cauliflower, Potato and Mung Dal Soup
Brenda Janschek
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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.