Servings : 2
I will admit I was never the biggest fan of cauliflower, but this soup takes the humble vegetable to a whole other level! It is creamy and delicious and so very healthy! If you like soup, you HAVE to try this one. It has become my fave healthy soup!
- 2 packed cups of cleaned cauliflower florets
- 2 cups chicken/veg broth or water
- 1 cup milk
- 1 small carrot, grated
- 1 small potato, cubed (optional, although I find it gives a creamy result to the soup without all the extra calories from adding cream)
- 1 onion, chopped
- 1 tbsp. olive oil or butter
- 1/4 tsp. garlic paste
- 1/4 tsp. turmeric powder
- 1/4 tsp. cumin powder
- 2 tbsp. chopped coriander (stalks and leaves)
- salt to taste
- 1-2 tsp. black pepper powder
- 1-2 tsp. red chillies or green chillies
- juice of half a lemon
Heat the butter/oil in a pan, add the onions and stir-fry until translucent. Do not brown them.
Next add the garlic paste, potatoes, carrots and cauliflower florets. Sprinkle salt, turmeric and cumin powder and stir-fry on low heat for about 3 minutes. Add the chillies and broth or water, cover and allow to simmer until the veggies are tender. About 10-15 minutes. Finally add the coriander and turn off the heat.
Let everything cool down slightly. Then put it all in a blender and pulse. I prefer the soup to be slightly rough and chunky, but you can blend it until completely smooth if you want a silky smooth texture. You can also use a hand blender for this job.
Return the soup back into the pan and add the milk. Simmer until the consistency/thickness is to your liking. Remember you can thicken it with cornflour paste if you like but I find the potato does the same job. Once done, squeeze in the lemon juice and adjust salt/pepper to your taste.
Serve warm with croutons or crusty bread. I actually love having this soup on it’s own for my lunch, it is THAT good!