Cauliflower Soup with Cauliflower & Onion Pakora

Name: Cauliflower Soup with Cauliflower & Onion Pakora
Yield: 5 servings
Ingredients: 800 g cauliflower (good sized, end of the stem removed but keep everything else); 1 tbsp olive oil; brown onion (medium, diced); celery (2 sticks, diced); garlic (2 tsp, chopped); thyme (pinch); ground nutmeg (pinch); 150 g potato (small, diced); 1 litre chicken/veg stock; salt; pepper; 150 g gram flour; 30 g rice flour; turmeric powder (1 tsp); chilli powder (1/2 tsp); fennel seeds (1/2 tsp); cumin seeds (1 tsp); mustard seeds (1 tsp); coriander (handful, freshly chopped); 180 ml cold water; veg oil (for deep frying, approx 4cm deep)

A simple, delicious, healthy soup served with Pakora!

Yield5 servings

Ingredients

Directions

1
Heat a large pot on medium low heat. Add the oil, onions and celery and garlic and sweat for 10mins.
2
Stir in the nutmeg and thyme, then the potato, cauliflower and stock.
3
Cover and bring up to a gentle simmer for 30mins, remove from the heat and blitz with a hand blender until smooth. Season to taste and set aside.
4
Put all the dry ingredients plus the coriander in mixing bowl and stir. Then stir in the veg and then the water until all the veg are well coated with a thick batter.
5
Heat the oil in a medium to large pan and bring up to a medium high heat. Use heaped dessert spoon to spoon out enough mixture for a pakora and gently drop it into the oil.
6
Don’t crowd the pan too much so you may have to do a few batches if using a medium sized pan. Fry for around 5-6 mins turning to ensure even cooking and golden brown all over.
7
Remove from the oil and place on a cooling rack. Ladle out the soup and finish with a sprinkle of nutmeg and a few pakora.

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