Doctor's Review: Medicine on the Move

November 20, 2017

© Tracey Kusiewicz

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Cauliflower and chickpea soup

This soup is healthy and great for lunches. The fenugreek and coriander add flavour.

What’s great here is the combination of textures, particularly the puréed cauliflower with the whole chickpeas. The fenugreek and coriander add flavour. You can prepare this soup for lunches.


For the cauliflower
5 c. (1.25 L) chopped cauliflower
3 c. (750 ml) water
salt and pepper to taste


For the chickpeas
1 tbsp. (15 ml) grapeseed oil
1 tbsp. (15 ml) finely chopped garlic
1 tsp. (5 ml) fenugreek seeds
1 tbsp. (15 ml) coriander seeds, crushed
1 tbsp. (15 ml) garam masala (recipe follows)
½ tsp. (2.5 ml) red chili pepper flakes
salt to taste
14 oz. (398 ml) can chickpeas, drained and rinsed
fresh mint leaves for garnish


Combine the cauliflower, water, salt and pepper in a large saucepan. Bring to a boil, then cover, reduce the heat and simmer until the cauliflower is tender, about 5 to 7 minutes. Let the mixture cool. Transfer the cauliflower and cooking liquid to a food processor and purée completely.

To prepare the chickpeas, heat the oil in a skillet over medium-high heat. When the oil is hot, add the garlic, fenugreek seeds, coriander seeds, garam masala, chili pepper flakes and salt, and cook for 15 seconds. Add the chickpeas and cook for 1 minute.

To serve, ladle 1 cup (250 ml) of the puréed cauliflower into each soup bowl and top with 2 tbsp. (30 ml) of the chickpea mixture. Garnish each serving with mint leaves. Serves 4.

Garam masala

In India, there are many variations on garam masala. You can buy premade garam masala, but it’s so simple to make your own.


½ c. (125 ml) coriander seeds
½ c. (125 ml) cumin seeds
¼ c. (60 ml) black peppercorns
¼ c. (60 ml) curry leaves
3 whole cloves
2 black cardamom pods (kept whole)
2 cinnamon sticks, each 3 inches (8-cm) long
2 bay leaves


Preheat the over to 325F (160C).

Combine all the ingredients in a bowl and mix well. Spread the mixture on a rimmed baking sheet and toast in the oven for 15 minutes. Allow to cool and remove the seeds from the cardamom pod, discarding the husk. Process the spice mixture to a fine powder in a grinder, such as a coffee grinder reserved for this purpose.

Store the masala in an airtight container in a cool place. It will keep well for three months. Make about 1 cup (250 ml).

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