Cauliflower Soup | Indian Cauliflower Soup Recipe
At this time of the year, there is abundant of vegetables to play with. Sweet potatoes, broccoli, cauliflower, turnips, parsnips – anything goes well in a soup. For me, cooking is like watching a movie, it should have some coherence. I look for a logical flow of ingredients and at the end, there should be a harmony of flavor even in simple dishes. Even though my husband and I come from the same part of the world and have grown up eating similar dishes but our taste buds are so different. I love my spices, love the bold flavors in food and I love my vegetables. He on the other hand is meat-oholic, vegetable-phobic, loves anything fried. After few discussions on what for dinner, we settled in for a hearty soup made with cauliflower and I promised to serve that with a cheesy toast to soothe his craving for something fried (atleast something close to that).
The cauliflower soup recipe was inspired from the South Beach book and I tweaked it a little to suit my Indian palate. Being the spice goddess that I am, I added little ginger, little garlic, little chili and little coriander powder.
Cauliflower Soup
Ingredients
- 1 small bunch cauliflower cut into small florets
- ½ inch ginger minced
- 1 garlic clove minced
- 1
small onions chopped (can use vegetable chopper to easily chopped the vegetables) - 1 tsp chilli powder
- 2 tsp Coriander Powder
- 1 cup
fat-free sour cream - ½ cup cilantro chopped
- 3 cups low sodium chicken stock or water
- salt to taste
- garam masala for garnish
- olive oil
Instructions
- In a large pan, heat olive oil. Once hot enough, add the garlic and ginger. Saute for 30-45 seconds.
- Throw in the onions and cook for 3-5 minutes. Add the chili and coriander powder and cook till the raw smell disappears, approximately 1-2 minutes. Add the cauliflower and mix well.
- Pour the chicken stock and bring it to a boil. Cook for 20 minutes. Turn off the flame and blend them in a food processor to a smooth paste. Add the sour cream and coriander. Mix well. Add little water, if you find the consistency too thick.
- Garnish with garam masala and serve hot with cheesy toast.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
