Another cozy recipe from Smitten Kitchen that my family insists gets placed into the dinner rotation again straight away! – enjoy!
2 T. olive oil
1/2 t. cumin seeds AND 1/4 t. fennel seeds
1 medium potato AND 1 medium onion – both peeled and chopped
2 t. fresh ginger AND 2 cloves of garlic AND 1 hot green chili, all cleaned and minced (I used half of a jalapeno)
2 t. coriander AND 1 t. cumin
1/4 t. EACH turmeric AND red chili powder (or cayenne)
~4 c. cauliflower florets (I cleaned a 2 lb. bag and used it all)
2 medium tomatoes, chopped
2 t. kosher salt (more or less to taste, but this is what I used)
3 to 4 c. chicken broth (or water)
Topping suggestions – heavy cream, yogurt, sour cream, cooked rice, fresh cilantro, lime slices, pita or naan
Heat up the oil in a large pot over medium-high heat and quickly stir in the cumin seeds, count to 5, stir in the fennel seeds, count to 5, then stir in the potato and onion. Sauté for about 5 minutes and then stir in the ginger, garlic, and green chili and stir for one minute more.
Reduce the heat to low and stir in the 4 spices for 1 minutes, then add in the cauliflower, tomatoes and salt and stir for one minute more. Add in the broth (or water) and stir as you bring the mix to a boil. Cover, lower the heat to a simmer and leave the soup to bubble for about 20 minutes – if it gets too thick, feel free to add in more broth or water.
If you wish to blend some/all of the soup then please allow it to cool a titch first! I used an immersion blender a little bit but still left it quite chunky. Reheat if needed, then dish into large bowls and top as you wish!