Recipe

Step 1: Heat the oil in a pot large enough to accommodate all the ingredients. Add the cardamom seeds and sauté about 1 minute until they give up their oils. Skim the seeds out of the oil and discard them. Lower the heat to medium-low and add the coriander, turmeric and cayenne. Sauté for about 20 seconds until you can smell the aroma of the spices.

Step 2: Add the onion and garlic. Sauté about 5 minutes, or until the onion is wilted. Lower the heat if the onion starts to brown. Add the cauliflower, potatoes and mustard. Toss until the spices coat the vegetables and cook for 2-3 minutes until the vegetables are slightly roasted.

Step 3: Pour in 6 cups of the stock and simmer, covered, for 20-30 minutes or until the vegetables are soft.

Step 4: If you have time, cool the mixture. Purée it in a food processor or blender. Add salt and pepper to taste. If the purée is too thick, add an extra 1-2 cups of stock.

Step 5: Reheat and taste for seasonings. Stir in the spinach just before serving. The spinach will turn bright green and have a slight crunch. Pour into bowls and garnish with a dollop of yogurt.

Note: This soup can be made ahead to the point just before you add the spinach. It will keep in the refrigerator for 5 days or in the freezer for 2 months. The spinach, once added to the soup, will keep its colour for 2 days, but it will lose its crispness.

See more recipes from Linda Haynes.

Reprinted with permission from Linda Haynes’ The Ace Bakery Cookbook (2003 Whitecap Books).