Vegan Creamy Cauliflower soup
global vegetarian, Indian
crushed whole black pepper corns
peeled and diced (2 cm cubes)
pink lentils, washed
toasted cumin seeds
fresh parsley or coriander leaves
Heat the olive oil in a pressure cooker or instant pot.
Fry the bay leaf and cumin seeds.
Stir in the crushed pepper corns, onion, garlic, ginger and green chillies. Fry for 2-3 minutes.
Add the cauliflower florets, potato cubes and washed-drained lentils. Saute for 3-4 minutes on high flame.
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).
Fish out the bay leaf and discard. Transfer contents to a blender. Cool for a bit and blend to a smooth puree.
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.
Ladle into bowls. Garnish with toasted cumin seeds, fresh herbs and a swirl of coconut milk. Serve hot.
I like to keep some parboiled florets of cauliflower aside for garnish, as you can see in the pic.