Cauliflower Soup Roasting the cauliflower enhances the flavours of this soup to a superlative level. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 23 Nov 2016 in Recipes Course New Update Advertisment Main Ingredients Cauliflower, Garlic cloves Cuisine Fusion Course Soups Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Cauliflower Soup 1 large Cauliflower separated into florets 7-8 Garlic cloves 2 tablespoons Oil to taste Salt ½ teaspoon Crushed black peppercorns 2 teaspoons Cumin seeds 1 medium Onion chopped 2 tablespoons Leek chopped as required Vegetable stock 4 cups + for garnishing Cumin powder Method Preheat the oven to 200°C. 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. Dry roast cumin seeds till fragrant. Transfer in a grinder jar and grind to a coarse powder and transfer into a bowl. 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. Heat remaining oil in a non-stick pan. Add onion and leek and sauté till onion turns translucent. Add cauliflower puree, 2 cups vegetable stock and mix. Add remaining stock, mix well and simmer for 2-3 minutes. Add salt, remaining crushed peppercorns and ground cumin powder. Mix and bring to a boil. Pour into a serving bowl, garnish with cumin powder and serve hot. #Cauliflower #Crushed black peppercorns #Cumin powder #Cumin seeds #Garlic cloves #Leek #Oil #Onion #Salt #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article