Cauliflower rasam
A light and fragrant soup using seasonal vegetables and potatoes. Perfect for lunch or dinner starter during this hot summer
Season : Spring & Autumn  Â
Course: Soup
Complexity: Easy
Prep time: 10-15 min
Cooking time: 15-20 min  Category: Veg/ Meat
Serves: 4-6
Serves: 4-6
Ingredients
12 to 14 cauliflower floretsÂ
10 to 12 tenderstem broccoliÂ
3 small jersey royal potato cubedÂ
2 banana shallots chopped   Â
2 Garlic cloves chopped       Â
¼ tsp crushed fennelÂ
½ tsp crushed cuminÂ
1 green chilli (deseeded)Â Â Â
2 bay leaf Â
2 clovesÂ
Salt to taste
IngredientsÂ
6 Curry leaves    Â
2 TBSP olive oil    Â
1 tsp asafoetida
1.2 litre of vegetable stock
Â
GarnishÂ
1 tsp freshly crushed black pepper Â
Red chilli choppedÂ
Spring onion choppedÂ
1 TBSP Tamarind sauce /lime juiceÂ
Roasted sunflower seeds
MethodÂ
Steps:
- Heat the pan with oil and add cloves, bayleaf, fennel, cumin and fry on medium heat for a minute.
- Add garlic, curry leaves, shallots, salt, green chilli and asafoetida. Saute for couple of minutesÂ
- Add potatoes, cook for 2 to 3 minutes until softened.Â
- Pour the stock and bring it to boil.
- Add cauliflower and broccoli. Simmer for 10 to 15 minutesÂ
- Garnish with freshly cracked black pepper, chopped chilli, spring onion, tamarind paste and sunflower seeds.
