How to make Cauliflower Soup -
Roasting the cauliflower enhances the flavours of this soup to a superlative level.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Garlic cloves (लहसुन लौंग)
Cuisine : Fusion
Course : Soups
For more recipes related to Cauliflower Soup checkout Cheesy Cauliflower Soup, Cauliflower and Basil Soup, Vegetable Pesto Rings. You can also find more Soups recipes like Sweetcorn With Vegetable Soup Creamy Onion Soup Chicken Coriander and Corn Soup Spinach And Pea Soup
Cauliflower Soup Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cauliflower Soup Recipe
Cauliflower separated into florets 1 large
Garlic cloves 7-8
Oil 2 tablespoons
Salt to taste
Crushed black peppercorns ½ teaspoon
Cumin seeds 2 teaspoons
Onion chopped 1 medium
Leek chopped 2 tablespoons
Vegetable stock 4 cups + as required
Cumin powder for garnishing
Method
Step 1
Preheat the oven to 200°C.
Step 2
Spread cauliflower florets on a baking tray. Add garlic cloves, 1 tablespoon oil, salt and ¼ teaspoon crushed peppercorns and mix well. Place the tray in the preheated oven and roast for 10-15 minutes or till the cauliflower is well browned.
Step 3
Dry roast cumin seeds till fragrant. Transfer in a grinder jar and grind to a coarse powder and transfer into a bowl.
Step 4
Remove the tray from oven, cool and finely puree the roasted cauliflower and garlic along with some vegetable stock. Transfer the puree in a bowl and set aside.
Step 5
Heat remaining oil in a non-stick pan. Add onion and leek and sauté till onion turns translucent.
Step 6
Add cauliflower puree, 2 cups vegetable stock and mix. Add remaining stock, mix well and simmer for 2-3 minutes.
Step 7
Add salt, remaining crushed peppercorns and ground cumin powder. Mix and bring to a boil.
Step 8
Pour into a serving bowl, garnish with cumin powder and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
