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Cauliflower Soup

Roasting the cauliflower enhances the flavours of this soup to a superlative level. This is a Sanjeev Kapoor exclusive recipe.

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Cauliflower Soup

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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

  1. Preheat the oven to 200°C.
  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.
  3. Dry roast cumin seeds till fragrant. Transfer in a grinder jar and grind to a coarse powder and transfer into a bowl.
  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.
  5. Heat remaining oil in a non-stick pan. Add onion and leek and sauté till onion turns translucent.
  6. Add cauliflower puree, 2 cups vegetable stock and mix. Add remaining stock, mix well and simmer for 2-3 minutes.
  7. Add salt, remaining crushed peppercorns and ground cumin powder. Mix and bring to a boil.
  8. Pour into a serving bowl, garnish with cumin powder and serve hot.
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