Vegan Creamy Cauliflower soup
Servings Prep Time
4servings 10 mins
Cook Time
20mins
Servings Prep Time
4servings 10 mins
Cook Time
20mins
Ingredients
Instructions
  1. Heat the olive oil in a pressure cooker or instant pot.
  2. Fry the bay leaf and cumin seeds.
  3. Stir in the crushed pepper corns, onion, garlic, ginger and green chillies. Fry for 2-3 minutes.
  4. Add the cauliflower florets, potato cubes and washed-drained lentils. Saute for 3-4 minutes on high flame.
  5. Pour the veg stock / water, spice powders, salt and pressure cook for 5 minutes. (in a pressure cooker, reduce flame to sim after one whistle and cook for 5 minutes).
  6. Fish out the bay leaf and discard. Transfer contents to a blender. Cool for a bit and blend to a smooth puree.
  7. Return the soup to a saucepan. Stir in coconut milk and bring to a gentle simmer for 2 minutes. Squeeze the lemon juice into the pot of soup.
  8. Ladle into bowls. Garnish with toasted cumin seeds, fresh herbs and a swirl of coconut milk. Serve hot.
Recipe Notes

I like to keep some parboiled florets of cauliflower aside for garnish, as you can see in the pic.