Recipe

Indian style cauliflower soup

Cauliflower Soup

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).

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, I added little ginger, little garlic, little chili and little coriander powder.

Cauliflower Soup
Cauliflower Soup

Cauliflower Soup

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, I added little ginger, little garlic, little chili and little coriander powder.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Fusion Indian
Servings 2

Ingredients
  

  • 1 small bunch cauliflower cut into small florets
  • ½ inch ginger minced
  • 1 garlic clove minced
  • 1 small onions chopped
  • 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 sauce, 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.
Keyword Cauliflower Soup

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