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Title: Creamy Cauliflower Pakora Soup
Categories: Vegetables, Herbs, Chilies, Citrus, Potatoes
Yield: 8 servings

1 lg Head cauliflower; in small
- florets
5 md Potatoes; peeled, diced
1 lg Onion; diced
4 md Carrots, peeled and diced
2 Celery ribs; diced
32 oz Vegetable stock
1 ts Garam masala
1 ts Garlic powder
1 ts Ground coriander
1 ts Ground turmeric
1 ts Ground cumin
1 ts Pepper
1 ts Salt
1/2 ts Crushed red pepper flakes
Water or additional
- vegetable stock
Fresh cilantro leaves
Lime wedges

In a Dutch oven over medium-high heat, bring first 14
ingredients to a boil. Cook and stir until vegetables
are tender, about 20 minutes. Remove from heat; cool
slightly. Process in batches in a blender or food
processor until smooth. Adjust consistency as desired
with water or additional stock. Sprinkle with fresh
cilantro. Serve hot, with lime wedges if desired.

Melody Johnson, DePere, Wisconsin

Makes 8 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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