Serves: 4
Total Calories: 112
1. Place the potatoes, onion, cauliflower, garlic, and 6 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the vegetables are soft, about 30 minutes.
2. Let the vegetables cool, then puree in a blender or a food processor until smooth. Return to the saucepan. Add the remaining water, olive oil, cauliflower leaves, and salt. Cover and simmer over medium heat, stirring as necessary, until the greens are soft, about 20 minutes. Transfer to a serving bowl, garnish with the cheese, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Goan Caldo-Verde Soup with Cauliflower recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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