My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower!

Ingredients

• 1 large head cauliflower, cut into small florets
• 5 medium potatoes, peeled and diced
• 1 large onion, diced
• 4 medium carrots, peeled and diced
• 2 celery ribs, diced
• 1 carton (32 ounces) vegetable stock
• 1 teaspoon garam masala
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• water or additional vegetable stock
• fresh cilantro leaves
• lime wedges, optional

Directions

1. In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.