How to make Cheesy Cauliflower Soup -
Cauliflower soup enriched with cheese – simply superb .
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Yellow cheddar cheese
Cuisine : Fusion
Course : Soups
For more recipes related to Cheesy Cauliflower Soup checkout Cauliflower and Basil Soup, Vegetable Pesto Rings, Cauliflower Soup. You can also find more Soups recipes like Spinach And Onion Soup Gazpacho Thai Omelette Soup Masoor Aur Palak Shorba
Cheesy 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 : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cheesy Cauliflower Soup Recipe
Cauliflower cut into small florets 1 large
Yellow cheddar cheese grated 1/4 cup
Fresh oregano chopped 1 teaspoon
Oil 1 tablespo teaspoon
Garlic cloves finely chopped 8-9
Onion finely chopped 1 medium
Stalk celery chopped 1
Potatoes peeled and roughly chopped 2 medium
Butter 1 tablespoon
Salt to taste
Vegetable stock 3 cups
Crushed black peppercorns to taste
Milk 1/4 cup
Fresh cream 1/4 cup
Method
Step 1
Heat one tablespoon oil in a deep non-stick pan, add half the garlic and sauté till it turns light brown.
Step 2
Add onion, mix and sauté on high heat till golden. Add celery and mix well.
Step 3
Reserve some cauliflower florets and add the remaining to the pan, mix well, cover and cook on high heat for four to five minutes.
Step 4
Add potatoes, mix well and cook for eight to ten minutes or till the potatoes turn soft.
Step 5
Heat butter and remainingoil in another non-stick pan. Add remaining garlic and reserved cauliflower florets and sauté on low heat for two minutes.
Step 6
Add salt and one cup stock to deep pan, stir to mix, cover and cook for two minutes.
Step 7
Add salt and crushed peppercorns to buttered cauliflower-garlic, mix well and sauté till fully done.
Step 8
Switch off heat and cool the cauliflower-potato mixture to room temperature. Blend finely using little water and put it back in the pan. Put the pan back on heat, add remaining stock and mix. Adjust salt.
Step 9
Add crushed peppercorns and mix well. Bring to a boil on high heat.
Step 10
Add milk, cream and cheddar cheese stir to mix and bring to a boil again. Add oregano and mix well.
Step 11
Switch off heat and add buttered cauliflower-garlic and mix well.
Step 12
Serve piping hot.
Nutrition Info
Calories : 953 Kcal
Carbohydrates : 94.9 gm
Protein : 29.5 gm
Fat : 50.7 gm
Other : Fiber- 29.4gm
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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.
