- 6
- 40 mins
- 75 mins
Ingredients
- 3/4 teaspoon cumin seed
- 3/4 teaspoon coriander seed
- 1/2 teaspoon fennel seed
- 1 tablespoon extra-virgin olive oil
- 2 medium leeks, trimmed, washed and sliced (about 2 cups)
- 2 cloves garlic, minced
- 1 teaspoon minced or finely grated fresh ginger
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 1 medium head cauliflower (about 2 pounds), trimmed and broken into florets
- 4 cups low-sodium vegetable broth or low-sodium chicken broth
- 1/2 cup low-fat milk, as needed
- 1/2 lime
- 1/4 cup sliced almonds, toasted (see Tip)
- 2 tablespoons chopped fresh chives or cilantro
Preparation
Step 1
Combine cumin, coriander and fennel seeds in a small skillet over medium heat. Toast, shaking the pan frequently, until fragrant and beginning to darken, about 3 minutes. Let cool. Grind to a powder with a mortar and pestle or spice grinder.
Heat oil in a large saucepan or soup pot over medium heat. Add leeks and cook, stirring frequently, until beginning to soften, 4 to 6 minutes. Add the ground spices, garlic, ginger, salt and cayenne. Stir to combine. Stir in cauliflower and cook, stirring, for 2 to 3 minutes. Add broth and bring to a gentle simmer. Partially cover, reduce heat to maintain a gentle simmer and cook until the cauliflower is tender, about 25 minutes.
Use a slotted spoon to remove about 1 cup of the cauliflower. Let cool slightly. Chop into small florets.
Working in batches, puree the rest of the soup in a blender and return it to the pot or puree in the pot with an immersion blender. (Use caution when pureeing hot liquids.) Gently heat over medium-low heat, stirring in as much milk as needed to adjust the consistency. Add a squeeze of lime juice to taste. Serve garnished with the reserved florets, almonds and chives (or cilantro).