Indonesian Cauliflower Soup

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* Exported from MasterCook *

 

Indonesian Cauliflower Soup

 

Recipe By :ASIAN VEGETARIAN FEAST by Ken Hom

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound cauliflower

1 tablespoon peanut oil

1 tablespoon finely chopped garlic

1 small onion -- finely chopped

1 1/2 teaspoons salt -- divided use

1/4 teaspoon black pepper

1 teaspoon ground coriander seed

2 teaspoons ground cumin

1 quart stock

1/4 pound egg noodles

1 tablespoon finely chopped cilantro for garnish

 

Cut the cauliflower into florets about 1 to 1 1/2 inches wide.

 

Heat a wok or large frying pan and add the oil. Put in the garlic, onion, 1/2

tsp salt, pepper, coriander and cumin and stir fry for 2 minutes. Add the stock

and cauliflower and simmer the mixture for 20 minutes or until the cauliflower

is cooked.

 

Add the noodles to the simmering soup and cook for 8 to 10 minutes for dried

noodles or 4 to 5 minutes for fresh noodles.

 

Add remaining salt and give the soup a good stir. Transfer to a soup tureen and

serve at once garnished with green cilantro.

 

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Per Serving (excluding unknown items): 186 Calories; 5g Fat (23.9% calories from

fat); 7g Protein; 30g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 843mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : with fresh bread (toasted perhaps) and a green salad

 

NOTES : Cauliflower is a delicately flavored vegetable with a firm texture. In a

soup such as this, it retains its pleasing characteristics while combining well

with the distinctive flavors of coriander and cumin. The egg noodles add

substance to the dish. In it's original Indonesian version, the soup is usually

made with beef stock, but I prefer a lighter stock. -kh

 

Nutr. Assoc. : 0 0 0 0 0 0 415 0 0 0 383

 

 

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