This Indian-inspired soup has leftover hard boiled eggs as a topping. If you don’t have leftover hard boiled eggs, you can buy them already cooked at the deli section of the grocery store. Or you can make your own. If you start them just before starting the soup, they’ll be ready just shortly after your soup is done. To make this soup in 15 minutes, first read through the recipe and gather together all of the ingredients, tools, pots and pans that you will need. But no need to prep any ingredients. All prep is in the instructions and is included in the 15 minutes. Yield 8 cups.
- 4 cups low or no-sodium vegetable or chicken broth
- 1 Tbsp. vegetable or grape seed oil
- 1 small onion
- 1 (2 lb.) head of cauliflower
- 2 tsp. curry powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1 (15 oz) can sliced white potatoes
- 2 cloves garlic
- a handful of fresh cilantro leaves
- 3 hard boiled eggs
- 1 cup plain yogurt
- Measure the broth into a large microwave-safe bowl. Put it in the microwave for 5 minutes on high power.
- While the broth heats, measure the oil into a large pot or Dutch oven. Set it over medium heat. Peel and chop the onion then add it to the oil. Chop the cauliflower into small florets. To the onions add the curry powder, cumin, salt and red pepper flakes. Stir. Add the califlower, drained potatoes, and the hot broth. Cover and increase heat to high. Peel and mince the garlic and add it to the soup. Return the cover and heat until it boils then reduce to a simmer.
- While the soup is heating, chop the cilantro and peel and chop the eggs. Set aside for garnishing later.
- Measure the yogurt into a medium bowl. Remove 1 cup of hot broth from the soup. Stir two tablespoons of hot liquid into the yogurt at a time, stirring continuously until smooth.
- When the cauliflower is softened, remove the pot of soup from the heat. Stir in the yogurt mixture. Ladle soup into bowls and top with cilantro and eggs.