Cauliflower rasam

Season : Spring & Autumn   

Course: Soup

Complexity: Easy

Prep time: 10-15 min

Cooking time: 15-20 min   

Category: Veg/ Meat
Serves: 4-6

A light and fragrant soup using seasonal vegetables and potatoes. Perfect for lunch or dinner starter during this hot summer

Ingredients

• 12 to 14 cauliflower florets 

• 10 to 12 tenderstem broccoli 

• 3 small jersey royal potato cubed 

• 2 banana shallots chopped    

• 2 Garlic cloves chopped        

• ¼ tsp crushed fennel 

• ½  tsp crushed cumin 

• 1 green chilli (deseeded)   

• 2 bay leaf  

• 2 cloves 

• Salt to taste

Ingredients 

• 6 Curry leaves     

• 2 TBSP olive oil     

• 1 tsp asafoetida

• 1.2 litre of vegetable stock

Garnish 

• 1 tsp freshly crushed black pepper  

• Red chilli chopped 

• Spring onion chopped 

• 1 TBSP Tamarind sauce /lime juice 

• Roasted sunflower seeds

Method Steps:

1. Heat the pan with oil and add cloves, bayleaf, fennel, cumin and fry on  medium heat for a minute.

2. Add garlic, curry leaves, shallots, salt, green chilli  and asafoetida.  Saute for couple of minutes 

3. Add potatoes, cook for 2 to 3 minutes until softened. 

4. Pour the stock and bring it to boil.

5. Add cauliflower and broccoli. Simmer for 10 to 15 minutes 

6. Garnish with freshly cracked black pepper, chopped chilli, spring onion, tamarind paste and sunflower seeds.