Cauliflower soup is a delicious and comforting dish that is perfect for cold days. It is easy to make and can be served as a main course or as a starter. Here is a simple recipe for cauliflower soup. You can also customize this recipe by adding other vegetables, such as carrots or potatoes, or by adding spices like cumin or pepper for extra flavor.
How to make
Break the cauliflower into small florets and prep your onion, tomato, and garlic. Sauté the onion and garlic in oil until translucent, then cook in the tomato until soft and well blended. Toss in the cauliflower to coat it in those flavors, add water, and simmer until tender. Let it cool, then blend into a smooth paste. Pour into a bowl and stir in hot milk to reach your preferred creamy soup consistency, seasoning with salt. Finish with a fragrant ghee-jeera (cumin) tempering, then serve hot topped with croutons, pepper, and a final pinch of salt if needed.
Cauliflower Soup Recipe
Cauliflower Soup
Learn how to make a delicious and creamy cauliflower soup with this easy recipe. Perfect for a comforting meal on a chilly day!
4
servings10
minutes15
minutesIngredients
Cauliflower – 1 medium
Tomato – 1
Onion – 1
Garlic flakes – 2
Oil – 2 teaspoon
Jeera – 1 teaspoon
Ghee – 1 teaspoon
Pepper powder and salt as required
Milk – 1 cup
Water – 4 cups
Directions
- Begin by separating the florets from the cauliflower and cutting them into small pieces. Finely chop the onion, tomato, and garlic.
- In a heavy-bottomed vessel, heat the oil and sauté the chopped onion and garlic until they become translucent.
- Add the chopped tomato to the vessel and continue frying until it softens and melds with the onion and garlic.
- Introduce the cauliflower florets and sauté briefly, just enough to coat them with the flavors in the pan.
- Pour in water and simmer the mixture until the cauliflower is tender. Remove the pan from heat and allow it to cool.
- Once cooled, blend the cooked mixture into a fine paste using a blender or food processor.
- Transfer the blended mixture to a large bowl and add hot milk to thin it out to your desired consistency for soup. Season with salt to taste.
- In a separate small pan, heat the ghee and sauté jeera (cumin seeds) until they release their aroma. Add this to the soup and mix well.
- Before serving, top the soup with croutons and a sprinkle of pepper powder and a pinch more salt, if needed.
- 10. Serve hot and enjoy your creamy cauliflower soup!
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