I LOVE Indian food! This is one of my newest recipes that recreates the taste of one of my favorite Indian appetizers as a soup. It's filling, delicious, filled with anti-oxidant goodness and better yet, it’s VEGAN!

serves 4

2 tablespoons extra virgin olive oil
1 yellow onion , peeled and chopped
4 cloves garlic, minced
2 heads cauliflower, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 Yukon gold Potatoes, peeled and chopped
2 teaspoons garam masala
1 teaspoon coriander 
2 teaspoon cumin
1/4 teaspoon turmeric
2 quarts vegetable stock
1 cup fresh cilantro, chopped

In your soup pot, heat olive oil. Sauté onion until soft. Add garlic and saute two more minutes. Add everything else except the cilantro. Bring to a boil and then lower heat to simmer one hour.

With a hand blender, completely purée soup. Add cilantro. Salt and pepper, to taste.