How to make Cauliflower and Basil Soup -
In this soup fresh basil leaves lend their wonderful flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cauliflower (फूलगोभी), Basil leaves (बेसिल के पत्ते )
Cuisine : Fusion
Course : Soups
For more recipes related to Cauliflower and Basil Soup checkout Cheesy Cauliflower Soup, Vegetable Pesto Rings, Cauliflower Soup. You can also find more Soups recipes like Spinach And Pea Soup Corn And Jade Soup Gajar Shorba With Crisp Spinach And Toasted Sesame Creamy Mushroom and Corn Soup
Cauliflower and Basil 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 : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cauliflower and Basil Soup Recipe
Cauliflower cut into small florets 1 large
Basil leaves 5-6
Oil 1 tablespoon + ½ teaspoon
Garlic cloves finely chopped 8-9
Onion finely chopped 1 medium
Celery 1 stalk
Butter 1 tablespoon
Salt to taste
Vegetable stock 2 cups
Crushed black peppercorns to taste
Cumin powder 1 teaspoon
Milk ½ cup
Basil leaves for garnishing
Method
Step 1
Heat 1 tablespoon oil in a deep non-stick pan. Add half the garlic and sauté till it turns light brown.
Step 2
Add onion, stir and sauté on high heat till golden. Add celery and mix well.
Step 3
Reserve some of the cauliflower florets and add remaining, mix well, cover and cook on high heat for 4-5 minutes.
Step 4
Add potatoes, mix well and cook for 8-10 minutes or till the potatoes turn soft.
Step 5
Heat butter and 1 teaspoon oil in another non-stick pan. Add remaining garlic and reserved cauliflower florets and sauté on low heat for 2 minutes.
Step 6
Add salt and 1 cup stock to deep pan, stir to mix, cover and cook for 2 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 on heat. Add remaining stock and stir to mix. Adjust salt.
Step 9
Add cumin powder and mix well. Add crushed peppercorns and mix well. Bring to a boil on high heat.
Step 10
Add milk, stir to mix and bring to a boil again.
Step 11
Roughly chop basil leaves.
Step 12
Switch off heat and add chopped basil to soup alongwith buttered cauliflower-garlic and mix well.
Step 13
Serve piping hot garnished with basil sprig.
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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.
