I was fortunate to have a restaurant project in India with Taj Luxury Hotels. Over my six years traveling there, I got to taste cuisines from the various regions of the subcontinent. Some of my fondest memories are of the many open markets and the wafting aromas of each region’s version of Masala Spice. The English highly priced these spice mixes, which they erroneously referred to as curries, or spices with flavors bold enough to marinate unrefrigerated cured meats to mask rancid flavors. The Indians, on the other hand, deftly deployed these awesome spice mixtures to make vegetables wildly delicious while providing a wide array of medicinal health benefits.

When I created the recipe for our Chana Masala Cauliflower soup, I wanted to invoke the traditional use of these spices to enhance the nutritious, grounding nature of the plants. A key ingredient in our soup is the chana itself, or protein-rich chickpeas. We also include tender green peas to lay the base for a pretty nice protein hit. And of course, there’s the cauliflower, which comes to life in this recipe and offers a boatload of essential vitamins, minerals, and antioxidants.

I always aim to maintain the tradition of a meal while upgrading it with powerhouse nutrition, and this flavorful, nourishing soup does just that. It’s one of my favorite crowd-pleasers and is sure to delight everyone at the table.

Chef Michel