A Recipe from Alexander’s Bar & Kitchen: The Perfect Winter Warmer

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INDIAN SPICED CAULIFLOWER SOUP WITH CARROT & COURGETTE BHAJI

Cauliflower Soup

 

Now the temperature has plummeted, nothing beats coming in from the cold to a big bowl of hearty, warming winter soup. Jason Wardill, Executive Head Chef at Alexander’s – Skipton’s award-winning new European Bar & Kitchen – shares his recipe for one of the best cold-weather comfort foods, Indian spiced cauliflower soup with carrot & courgette bhaji. It’s so simple to rustle up and makes for a very satisfying meal. Packed with nutrients and rich in Vitamin C it’s just the spice of life we need to keep winter chills at bay.

 

Serves 6

Ingredients for the soup

800g cauliflower

400g potatoes

1 large onion

4 garlic cloves (crushed)

1 Tbsp. tomato paste

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp mustard seeds

1 tsp curry powder

4 cm ginger root [1.5 inch]

1.6 litre vegetable stock

1 lemon juice

Small bunch of coriander

Olive oil

Salt & pepper

 

Method

Heat some olive oil in a large saucepan.

Add finely chopped onion and crushed garlic. Fry gently with cumin, coriander, mustard seeds, curry powder, grated ginger, tomato paste and turmeric.

Cut cauliflower into small florets. Peel potatoes and cut into small chunks.

Add vegetables to the saucepan. Cover with vegetable stock.

Bring to a boil. Stir well. Reduce heat and cook for 20 mins until vegetables are soft.

Liquidise soup. Add lemon juice. Season to taste.

 

Carrot & courgette bhaji

Makes 12 small bhaji – 2 per soup (6 serves)

 

Ingredients

75g besan flour (chickpea flour)

1 teaspoons cooking salt

200ml cup cold water

¼ teaspoon ground turmeric

½ teaspoon chili powder

1 garlic cloves (crushed)

½ teaspoon of garam masala

80g small brown onions (sliced thinly)

60g carrot (grated coarsely)

60g courgette (grated coarsely)

Vegetable oil (for deep frying)

¼ of a bunch of chopped coriander

Directions

Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.

Stir in spices, garlic, onion, carrot, courgette and coriander.

Heat oil in a wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.

Drain on paper towel.

To serve

Pour soup into warm bowls and garnish with some picked coriander leaves and serve with 2 warm bhajis on the side.

 

 

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