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.
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.