Low Carb Yum: Spiced Cauliflower Soup with Fried Eggplant

Okay, so I panicked and I caved; Sweet Chilli Cheetos what have I done? (Don’t worry, this story ends with cauliflower soup; so we’re good). 

It was half my fault; the other half of the burden lies with Pakistani news media. Yes, I know we have to stay informed during these confusing times. But can you give me the facts, without inducing a binge? Please and thank you. 

But, I will not be condoning this behaviour. It was a moment of weakness, but I’m back in the grind. And I shall be encouraging all of us to do better. Because, yes we can. Now, with that said, this does not at all have to mean that we do not enjoy our platefuls. And I have a certain recipe, fished out of my Sindhi heritage, that will satisfy everything. Although, we’ll be omitting the cover. 

Spiced, fried eggplant has somewhat of a cult flowing among my people. And no, they don’t usually accompany it with cauliflower soup. Usually, the companion of choice is rice, and daal. Which, as you know, are the antithesis of what I’m eating right now. So, we improvised, and trust me the result was glorious. 

Ingredients  

• 2 Cups, Fresh Cauliflower (chopped into florets) 
• 1/2 Onion 
• 328 Grams, Eggplant (half an Italian eggplant, cut into four, 1 inch rounds) 
• 2 Cloves, Garlic, chopped 
• 1 tbsp, Grated Ginger 
• 4 tbsp, Olive Oil 
• 2 tsp, Cayenne Pepper 
• 1 tsp, Garam Masala 
• 3 tsp, Ground Cumin  
• 2 tsp, Ground Coriander 
• 3 cups, Recently Boiled Water 
• Salt to taste 

My Cauliflower Soup Obsession 

I feel that a disclaimer is probably wise. I have a bit of a cauliflower soup affinity. In other forms, I find cauliflower boring and a bit overhyped. 

But, boiled with some spices, and pureed with a little butter, this guy serves me everything I need. On a gold platter. 

With that said, I also realise that Mr. Cauliflower is an acquired taste. And in some cases, it can give people digestive issues. For those of you that are not fans, you can replace it with rutabaga or turnips. 

Basically think low-carb, and think soup; anything that makes a good puree will work. 

Equipment

Frying pan 

Pot 

Stove 

Handheld Blender  (AKA Stick Blender) 

Bandwagon That You Have To Get Back On 

Method

1. Heat a tablespoon of oil in the pot, sauté the onions until they’re translucent. Add the cauliflower and sauté it until it changes colour.

2. Add in the garlic, ginger, salt, 1 teaspoon of cumin and all of the turmeric. Stir for another minute, add in the water and let it boil until the cauliflower is fork tender. Take the mixture off the heat, and let it cool.

3. Heat a tablespoon of oil in a pan, cook the eggplant on one side, flip it over and add more oil for the other side.

4. In a bowl, combine all the ground spices and salt to taste. Sprinkle the spice mixture onto the cooked side of the eggplant, and add more oil if needed. Cover the pan, and let it cook until the eggplant is fork tender. The side with the spices should be facing up; do not let the spices touch the hot pan!

5. Go back to the cauliflower soup mixture. That’s right; we’re multitasking today baby! Once the soup mixture is warm but not hot, puree it with a handheld blender. Put the puree back onto the heat, and add water to achieve a thick, but not gloopy consistency. Mix well to incorporate the water. This is your soup, so stop when it is as thin or thick as you want.

6. Serve each bowl of soup with two eggplant rounds.

Serves two. Calories per serving: 351. Net carbs: 11.7 gram. Fat 28.7 grams. Protein: 5.7 grams.