Yogurt-beet green spicy soup with Curried Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ head of cauliflower chopped to 1 inch pieces
  • ½ tsp curry powder
  • ½ tsp salt
  • 2 tsp unflavored oil
  • 2 cups low fat yogurt(unflavored)
  • 4 cups water
  • 1 tsp coconut oil
  • 1 tsp cumin
  • pinch of asafoetida or hing
  • 2 green chillies finely chopped
  • 4 stalks of beet greens chopped finely
  • 1 tsp sugar
  • SERVE with some steamed rice.
Instructions
  1. Preheat the oven to 400 degrees.
  2. Take a sheet pan and add the cauliflower. Sprinkle the curry powder, salt and oil. Toss it well and bake for about 10-15 minutes or until crispy and set aside.
  3. In a bowl, add the yogurt and water and whip/mix it well. Set aside.
  4. In a large pan, add oil and cumin seeds. Let it brown and add the hing/asafoetida and green chillies. Keep the heat at medium. After a few seconds, add the beet greens and let it wilt and cook for 4-5 minutes. Lower the heat completely and add the yogurt mix and keep stirring with a whisk. Let it not come to a boil. Add the salt, sugar and when you see bubbles on the sides, Turn off the heat and serve with roasted cauliflower on top and steamed rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/07/09/beet-greens-yogurt-spicy-soup/