Creamy Cauliflower Pakora Soup

My husband and I oftentimes crave pakoras, which are deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic Indian spices and our favorite veggie, cauliflower!

—Melody Johnson, Pulaski, WI

Prep: 20 min. • Cook: 20 min. • Makes: 8 servings

• 1 large head cauliflower, cut into small florets
• 5 medium potatoes, peeled and diced
• 1 large onion, diced
• 4 medium carrots, peeled and diced
• 2 celery ribs, diced
• 1 carton (32 oz.) vegetable stock
• 1 tsp. garam masala
• 1 tsp. garlic powder
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. ground cumin
• 1 tsp. pepper
• 1 tsp. salt
• ½ tsp. crushed red pepper flakes
• Water or additional vegetable stock
• Fresh cilantro leaves
• Lime wedges, optional

1. 1. In a Dutch oven over medium-high heat, bring the first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes.
2. 2. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth, or use an immersion blender. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.

Freeze option: Before adding cilantro, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat in a saucepan, stirring occasionally; add water if needed. Sprinkle with cilantro. If desired, serve with lime wedges.

1 ½ cups: 135 cal., 1g fat (0 sat. fat), 0 chol., 645mg sod., 30g carb. (6g sugars, 5g fiber), 4g pro. Diabetic exchanges: 1 ½ starch, 1 vegetable.

TIP

Garam masala is a versatile aromatic spice blend widely used in Indian cooking. A traditional garam masala may contain cinnamon, mace, peppercorns, coriander seeds, cumin seeds and cardamom pods—all toasted and then ground. In a pinch, allspice can be used instead, but garam masala is worth having in your pantry!