Indian-Style Cream of Cauliflower Soup

Weekdays are often so demanding that quick and simple one-pots quickly become about the only dinners for which I can muster any enthusiasm during the long stretch. But that enthusiasm is still conditional on providing a nutritious, balanced and delicious meal, and I've been quite taken lately with the idea of substituting puréed white beans for cream in blended vegetable soups to pack an added punch of proteins, vitamins and minerals.

I've already used this idea to wonderful effect in a cream of potato and turnip soup and a white bean cream of asparagus soup, and another opportunity presented itself this week in the form of a large, round and perfectly snowy-white head of cauliflower that I couldn't resist snatching up at the market. Not that an unblemished cauliflower is needed for this recipe — in fact, it's a good way to use up cauliflower that is beginning to wilt and brown, and I'm thinking very much right now of a close friend who regularly buys cauliflower and leaves it until it has to be cooked in a hurry.

Light Indian spicing lends a warm summery glow to this simple and elegant cauliflower soup. The sweet and mild nutty flavor of split urad dal is a perfect complement to the spices and provides a gentle and delightful contrast with the cauliflower. Although available at any Indian grocer, the urad dal can be replaced with yellow split peas in a pinch — simply soak split peas for at least 4 hours instead.

Indian-Style Cream of Cauliflower Soup

Recipe by Lisa Turner Cuisine: Indian Published on September 14, 2009 Simple, warming and nourishing creamy cauliflower soup with Indian seasonings Preparation: 15 minutes Cooking time: 30 minutes Print this recipe Ingredients: 1/4 cup brown rice 2/3 cup skinless split urad dal 1 large cauliflower, trimmed and chopped 2 to 3 jalapeños, seeded and chopped 1-inch fresh ginger, chopped 1/2 tablespoon ground coriander 1/2 teaspoon ground turmeric large handful fresh parsley or cilantro, chopped 1 teaspoon sea salt, or to taste fresh ground black pepper 1 teaspoon brown mustard seeds Instructions: Rinse the brown rice under cold running water and soak for 8 hours or overnight in 1 cup of cold fresh water. Before cooking, thoroughly rinse the urad dal under cold running water and soak for 2 hours covered in several inches of cold water. Drain the urad dal and add to a large saucepan or soup pot. Add the brown rice with its soaking water and combine with the cauliflower, jalapeños, ginger, ground coriander, turmeric, and most of the fresh parsley or cilantro. Pour in 6 cups of water, or 4 cups of water and 2 cups of vegetable stock, and bring to a slow boil over medium-high heat. Turn down the heat to medium-low, cover, and simmer for 30 minutes or until the cauliflower is tender. Remove from the heat. Using a hand blender or in batches in a countertop blender, purée the soup until smooth. Season with salt and plenty of fresh ground black pepper. Heat a stainless steel frying pan over medium heat. When hot, toss in the brown mustard seeds and cover. Once the seeds begin to pop, remove from heat, and stir into the soup. Serve right away, or gently reheat. Serve garnished with the remaining parsley or cilantro. Makes 6 to 8 servings