I usually do not like the cauliflower soups served at restaurants, it has a raw cauliflower flavor and raw cruciferous veggies are notorious for causing gas and bloating and are to be completely cooked before eating. I love cauliflower in our Indian preparations with tomato, peas or potato.All of these recipes are flavored with cumin and hence I came up with this combination and it was delectable!
|Preparation time||1 hour|
|Serving Size||1/2 recipe|
|Calories Per Serving||Approximately 138 per serving|
1 Cauliflower cut into florets
1 -2 teaspoons olive oil
2 teaspoons ghee or butter
1 teaspoon bouillon base or cube or 1 cup stock
salt to taste
fresh ground black pepper
1 teaspoon cumin seeds
1/4 teaspoon cumin powder
1/2 medium onion diced
4 cloves of garlic
pinch of turmeric
1.Brush olive oil on the cauliflower florets and place on lined baking sheet, sprinkle salt and pepper and bake at 400 for 20-30 minutes until slightly brown
2.Add 2 tsp ghee or olive oil in a pan , add 1 teaspoon cumin seeds
3. Saute 1/4 medium onion with 3-4 cloves of garlic and then grind everything with the cauliflower, adding 2-3 cups of vegetable or chicken broth(bouillon cubes or base can be used as well)
4.Warm it up on the pan, Adjust salt and pepper , you may add little more cumin powder to your taste.Serve with a squeeze of lemon juice.
If you find the soup too fibrous you can run it through a fine mesh sieve, vitamix does the best job of grinding to consistency. I ran it through my juicer which yields a creamier version.
Almond milk or cream or coconut milk maybe added for creamier soup
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