Fish Soup with Curry and Cauliflower

Fish Soup with Curry and Cauliflower
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Hey there, foodies! I’ve got a fantastic recipe for you today that’s not only delicious but also budget-friendly. It’s a Fish Soup with Curry and Cauliflower, and let me tell you, it’s a winner!

This soup is a perfect blend of Indian and Scandinavian flavors. The curry powder, mustard seeds, and cumin seeds give it a wonderful depth of flavor, while the cauliflower and potatoes make it hearty and satisfying. And the best part? It’s made with affordable ingredients that you might already have in your pantry.

I love using cod in this recipe because it’s a relatively inexpensive fish that’s readily available. But feel free to use any other white fish that’s on sale at your local market. The beauty of this soup is that it’s versatile and can be adapted to your budget and preferences.

Mustard, cumin and curry bring this soup together

Another great thing about this recipe is that it’s easy to make and doesn’t require any fancy equipment. All you need is a pot, a knife, and a cutting board. And in just 40 minutes, you’ll have a delicious and comforting soup that’s perfect for a cozy night in.

So, if you’re looking for a budget-friendly meal that’s both healthy and flavorful, give this Fish Soup with Curry and Cauliflower a try. Your taste buds and your wallet will thank you!

Happy cooking, everyone!

Fish Soup with Curry and Cauliflower
Yield: Serves 4

Fish Soup with Curry and Cauliflower

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Fish, curry, and cauliflower make a delicious combination in this soup. I enhance the curry flavor with mustard seeds and cumin.

Ingredients

  • 1 yellow onion
  • 3 starchy potatoes
  • 14 oz cauliflower
  • Margarine or butter for frying
  • 3 cups chicken broth
  • 1/2 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 1 1/2 tsp curry powder
  • 1 cup heavy cream
  • 14 oz cod or other white fish
  • 1 oz fresh spinach leaves
  • Salt

Instructions

  1. Peel and chop the onion. Peel the potatoes and cut them into large pieces. Divide the cauliflower into even-sized pieces.
  2. Fry the onion in margarine or butter in a pot until soft and glossy.
  3. Add the potatoes, cauliflower, and chicken broth to the pot. Let the soup simmer, covered, for about 15 minutes.
  4. Crush the mustard seeds, cumin seeds, and curry powder in a mortar and add them to the soup.
  5. When there are 5 minutes remaining, add the cream and the fish, cut into pieces. Let the soup simmer for 5 minutes.
  6. Stir in the spinach leaves and season with salt to taste.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 595Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 163mgSodium: 1014mgCarbohydrates: 37gFiber: 6gSugar: 7gProtein: 41g

Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.

© Cora
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