1 yellow crookneck squash
2 cups cauliflower chunks or bag of fresh cauliflower rice (it’s not as good when frozen)
One-half of a small onion
1 clove garlic
1 tsp grated ginger
1 tsp turmeric
1 tsp cumin, ground or whole seeds
1 tsp coriander
1 tsp brown mustard seeds
1/2 tsp hing/asafoetida
Salt to taste
Options: 1) add spinach just before spices; 2) garnish with chopped cilantro
Take the squash, onion, garlic, and about one third of the cauliflower and steam with just a little water until barely done. Blend well with the water used for steaming until smooth, creamy and thick. Add back into pot. Put remaining cauliflower in a blender with a little of the soup mix and a little more water. Blend until you get rice-sized cauliflower. Don’t over blend. You can also make your cauliflower rice in a food processor without water. Adjust the liquid as needed – it should be quite a thick broth and will vary depending on the size of your veggies and the volume of water added. Add remaining spices directly into the soup or gently fry with a little coconut or avocado oil first (as done in traditional Indian cooking).
Enjoy warm!