Learn how to use leftover hard-boiled eggs with this Indian inspired Cauliflower Soup.
I hope you had a wonderful Easter! If you’re like me, you have a bunch of hard-boiled eggs in your fridge now. And sure, you can use them to make egg salad sandwiches. But if you want to do something different, I’ve got just the thing for you.
Back when I lived in Toronto there was an Indian restaurant that made a wonderful Biryani rice dish. What I loved most about it was that it had chopped up hard-boiled eggs on top. Those creamy yolks with the curry flavor were out of this world. That’s why I decided to create this soup.
Indian Inspired Cauliflower Soup
For inspiration for this soup I used the classic Indian food pairing of cauliflower and potatoes found in a dish called Aloo Gobi.
There’s also curry powder, cumin, and a touch of red pepper flakes for some spicy heat. Onions and garlic are added into the mix, adding depth to the soup.
Adding Creaminess To Soup
Then there’s the ingredient that really adds a final perfect touch to the soup. We’ve seen before that adding something creamy to a soup right before serving it is a great way to add richness. Here’s an example with heavy cream added to a Carrot Soup.
For this soup I’ve used yogurt as the final creamy ingredient. It does the same thing as the cream but it’s lighter and adds tartness too.
Note that you have to be careful when adding yogurt to anything hot because it can curdle. For that reason you can’t add the cold yogurt to the hot soup and continue cooking. Instead, remove the soup from the stove and then carefully stir in the yogurt mixture. Serve immediately for best results.Print
This Indian-inspired soup has leftover hard boiled eggs as a topping. If you don’t have leftover hard boiled eggs, you can buy them already cooked at the deli section of the grocery store. Or you can make your own. If you start them just before starting the soup, they’ll be ready just shortly after your soup is done.
To make this soup in 15 minutes, first read through the recipe and gather together all of the ingredients, tools, pots and pans that you will need. But no need to prep any ingredients. All prep is in the instructions and is included in the 15 minutes.
Yield: 8 cups
- 4 cups low or no-sodium vegetable or chicken broth
- 1 Tbsp. vegetable or grape seed oil
- 1 small onion
- 1 (2 lb.) head of cauliflower
- 2 tsp. curry powder
- ½ tsp. cumin
- ½ tsp. salt
- ¼ tsp. crushed red pepper flakes
- 1 (15 oz.) can sliced white potatoes
- 2 cloves garlic
- Handful of fresh cilantro leaves
- 3 hard boiled eggs
- 1 cup plain yogurt
- Measure the broth into a large microwave-safe bowl. Put it in the microwave for 5 minutes on high power.
- While the broth heats, measure the oil into a large pot or Dutch oven. Set it over medium heat.
- Peel and chop the onion then add it to the oil. Chop the cauliflower into small florets. To the onions add the curry powder, cumin, salt and red pepper flakes. Stir.
- Add the cauliflower, drained potatoes, and the hot broth. Cover and increase heat to high. Peel and mince the garlic and add it to the soup. Return the cover and heat until it boils then reduce to a simmer.
- While the soup is heating, chop the cilantro and peel and chop the eggs. Set aside for garnishing later.
- Measure the yogurt into a medium bowl. Remove 1 cup of hot broth from the soup. Stir two tablespoons of hot liquid into the yogurt at a time, stirring continuously until smooth.
- When the cauliflower is softened, remove the pot of soup from the heat. Stir in the yogurt mixture.
- Ladle soup into bowls and top with cilantro and eggs.