Cauliflower Soup

Cauliflower Soup is a velvety and comforting dish that highlights the delicate flavor and creamy texture of cauliflower, elevated with aromatic herbs and spices.

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Cauliflower Soup

Cauliflower Soup

Main Ingredients Cauliflower, Garlic cloves
Cuisine Fusion
Course Soups
Prep Time 25-30 minutes
Cook time 25-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 1 large cauliflower, separated into florets
  • 7-8 garlic cloves
  • 2 tablespoons oil
  • Salt to taste
  • ½ teaspoon crushed black peppercorns
  • 2 teaspoons cumin seeds
  • 1 medium onion, chopped
  • 2 tablespoons chopped leek
  • 4 cups vegetable stock + as required
  • Cumin powder for garnishing


  1. Spread the 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 an oven and roast at 200°C for 10-15 minutes or till the cauliflower is well browned.
  2. Dry roast cumin seeds till fragrant. Transfer in a grinder jar and grind into a coarse powder and transfer in a bowl.
  3. 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.
  4. Heat remaining oil in a non-stick pan. Add onion and leek and sauté till onion turns translucent.
  5. Add puree, 2 cups vegetable stock and stir to mix. Add remaining stock, stir well and simmer for 2-3 minutes.
  6. Add salt, remaining crushed peppercorns and the ground cumin powder. Stir to mix and bring to a boil.
  7. Pour in a serving bowl, garnish with cumin powder and serve hot.