The Ultimate Soup Cleanse: 60 Recipes to Reduce, Restore, Renew & Resolve by Nicole Pisani & Kate Adams

Author:Nicole Pisani & Kate Adams [Pisani, Nicole]
Language: eng
Format: azw3
Publisher: Atria Books
Published: 2016-12-19T16:00:00+00:00

BALTI-SPICED CAULIFLOWER

Balti is a blend of spices used in Indian cooking. Spices can be great for nourishing the digestive system. Adding them to your cooking is an easy way to improve your diet.

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Serves 2 / 214 calories

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For the Balti Spice

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon fenugreek seeds

1/4 teaspoon red pepper flakes

1/2 teaspoon ground turmeric

1 teaspoon paprika

For the Soup

2 tablespoons extra-virgin olive oil

1 small or 1/2 large cauliflower (about 1 pound), cut into small florets

1 cup hot vegetable or chicken stock

Saffron Yogurt

To make the Balti spice, in a small skillet, toast the cumin, coriander, and fenugreek seeds over medium heat until they become fragrant. Take care not to burn them. Combine the toasted seeds and red pepper flakes in a spice grinder or a mortar and pestle. Mix with the ground turmeric and paprika. Transfer to an airtight jar and store at room temperature in a cool, dark place for months. Use with other soups and vegetables.

To make the soup, heat the olive oil in a stockpot. Add 1 teaspoon of the Balti spice. As the aromas are released, after about 30 seconds, add the cauliflower and stir to coat with the spiced oil. Sauté the cauliflower for 2 to 3 minutes before adding the hot stock. Bring to a boil, then reduce the heat. Pierce the cauliflower with a knife; it should be cooked, but not soft. Remove from the heat.

To serve, ladle the soup into bowls and top each with a spoonful of saffron yogurt.

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