Cauliflower Soup

Cauliflower Soup

This simple and subtle cauliflower soup proves that in cooking, mostly, less is more. I don't like the thought of adding all spices in all dishes, which is what happens in overly experimental Indian cooking.

All that the Cauliflower soup is flavoured with, is garlic and dried basil. And a head of fresh cauliflower needs just that. This soup has pure clean flavours which go very well with some strongly spiced dishes to maintain the balance of your meal.

Cauliflower Soup

Cauliflower Soup

Makes 4 large bowls

Time taken - around 40 minutes

Category - low fat, soups

Cauliflower SoupThis simple and subtle cauliflower soup proves that in cooking, mostly, less is more. I don't like the thought of adding all spices in all dishes, which is what happens in overly experimental Indian cooking. All that the Cauliflower soup is flavoured with, is garlic and dried basil. And a head of fr...

Summary

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    Ingredients

    Cleaned cauliflower florets with delicate stems.
    3 cups
    Sliced red onions.
    1 cup
    Garlic, peeled and sliced.
    4-5 cloves
    Olive oil.
    1 tbsp
    Dried basil or oregano (whichever you love best).
    1 tsp
    Milk.
    1 cup
    Water.
    2 cups
    Salt and pepper
    to taste.
    Special equipment.
    . blender or hand blender

    Steps

    1. In a heavy pot, heat the oil. Throw in the garlic and sliced onions. Stir them around for a minute or so with a pinch of salt.
    2. Put in the cauliflower florets and let the veggies braise for around 15 minutes on a low flame. Don't let them caramalise if you want a white coloured soup. Keep stirring them around, until the cauliflower is almost cooked.
    3. Remove onto a plate and let it cool before blending into a very fine puree. You can use the cup of milk to aid in fine pureeing.
    4. Pour the puree into a saucepan. Add required quantity of water to achieve desired consistency of soup. Simmer the soup for a few minutes. Season with more salt (if needed) and freshly ground white / black pepper and dried basil / oregano.
    5. Serve hot in pre-heated bowls with some croutons or buttery garlic bread.
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