Foodies on Foot's
Cauliflower, Spinach & Chickpea Garam Masala with Papri
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1 white cooking onions (diced)
4 garlic cloves (chopped)
3 oz. olive oil
3 oz. clarified unsalted butter
1 head cauliflower
(Cut Into 1” florettes and blanched)
8 oz. spinach (chopped)
4 oz. celery (diced)
4 oz. chickpeas
1 oz. Garam Masala
(Blend of cinnamon, allspice, cumin, coriander, black pepper, clove & cardamom)
1 oz. turmeric
3 L vegetable stock*
*Check out the great stocks and broths from our community partner, Pacific Foods
Heat medium sized pot with olive oil and butter. Add onion, celery, and garlic. Add Garam Masala, turmeric and cayenne and put on low heat for 20- 30 min. This will remove any bitterness from your curry blend. Add spinach and cook for additional 10 minutes until spinach is completely soft then add 1 liter of vegetable stock and bring to a boil.
Puree all Ingredients together. You should have a nice smooth viscosity. Season with Kosher salt. Add blanched cauliflower florettes and chickpeas.
Adjust soup viscosity with stock. The more liquid, the looser the soup. The less liquid the thicker your soup. Add a dash of cayenne pepper for heat. Stir and let simmer for 30-45 min.
Recipe courtesy of
Foodies on Foot104-75 Portland Street, Toronto.