Ingredients:
2 tablespoons olive oil
1½ cups chopped onions
1 tablespoon minced fresh chilies, seeds removed for a milder “hot”
1 tablespoon grated fresh ginger
dash of sea salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 cups cubed potatoes
4 cups cauliflower florets (about 1 medium head)
4 cups vegetable stock
1 teaspoon sea salt
¼ cup uncooked white basmati rice
1 tablespoon fresh lemon juice
1 teaspoon sweetener
2-3 tablespoons chopped fresh cilantro
sea salt and freshly ground pepper to taste
Plain yogurt (optional)
Directions:
1. In a soup pot, heat the oil on low. Add the onions, chilies, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.
2. Add the turmeric, cumin, coriander, and cinnamon and cook for 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower and stock and salt, then cover and bring to a boil.
3. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 minutes.
4. In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sweetener, and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt, if desired.
Serves 4-6