Cauliflower Shorba | Hari Ghotra
4.3/5 rating (7 votes)

Cauliflower Shorba

Cauliflower Soup

  • Heat Mild
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY LOW-CALORIES WHEAT-FREE GLUTEN-FREE
  • Prep 10 mins
  • Cook 30 mins
Cauliflower Shorba

A gorgeous wholesome soup with lovely earthy Indian flavours which is low in calories as an added bonus.

Hari says

In India a shorba is usually a drink rather than a thick soup and they are consumed when it's cold as a warming drink to warm the hands as well as the body. They tend to be packed with herbs and spices and are spicy to give you a hearty health boost when the cold weather hits.  

Cauliflower makes a really wonderful shorba that's simple to make yet bursting with depth. You can add other vegetables to this if you want to make it into more of a mixed vegetable soup. I have made this one fairly thick so it can be eaten as a delicious warming lunch dish or as a starter but if you want to go for the real deal then just add some hot water and sip in cups.

  • Ingredients
  • Method
  • 2 tbsp oil
  • 1 bay leaf
  • 6 cloves of garlic, sliced
  • 1 green chilli
  • 1 tsp salt
  • 1 small cauliflower, chopped
  • 750ml water
  • 1 tsp cumin, roasted and roughly crushed
  1. Heat oil and add a bay leaf. Stir in the garlic and sauté until brown.
  2. Roughly chop the chilli and add to the pan.
  3. Add the chopped cauliflower and salt then cover with the water and bring to the boil.
  4. Leave to simmer for about 20-30 minutes until the cauliflower is soft.
  5. Blitz the soup in a liquidiser (if you want it think like an authentic shorba then push it through a seive).
  6. Return to the stove and simmer for 5 minutes.
  7. Serve in small bowls topped with a sprinkling of roasted cumin.

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Hari Ghotra