A portion of absolute comfort food and a must-have soup in winters. This cauliflower and garlic soup will chase away your blues. It’s uber-healthy soup and can be easily made in very little time. Winter is all about piping hot soup…cozy blankets..steamy cup of Tea…and a nice book.
After coming back from relaxing holidays wherein I overindulged in food my soul now begs for something light and comforting. So preparing a bowl of fresh home-made soup with the basic ingredients that were available in my pantry seemed the right thing to do. As I made this cauliflower and garlic soup my house was filled with aromas of garlic. It was cold and gloomy but this therapeutic soup definitely made me go from brrrr to hmmmm.
Recipe to make Cauliflower and Garlic Soup
Ingredients-
1 medium cauliflower cut into florets
1 medium- chopped potato
1 large -chopped onion
8-10 cloves- chopped garlic
1 tbsp- Pomace Olive oil
1/2 cup fresh cream(optional)
1 tsp freshly ground pepper
1 tsp mixed herbs
Salt as per taste
Method:
1)Heat Olive oil in a large saucepan over medium heat. Add chopped onions and garlic and cook for 5 minutes until the onion has softened.
2)Now add chopped cauliflower and potato and cook for another 10-12 minutes stirring in between till the vegetables are tender.
3)Add 2 cups of water or vegetable stock and bring it to boil and simmer for another 5 minutes.
4)Add fresh cream and let it cool for 10 minutes
5) Once cooled blend it in a food processor till you get a nice and creamy consistency.
6)Season with pepper and mixed herbs and enjoy your hot cuppa soup with bread toast or croutons
Recipe to make Cauliflower and Garlic Soup
Ingredients
- 1 medium cauliflower cut into florets
- 1 medium- chopped potato
- 1 large -chopped onion
- 8-10 cloves- chopped garlic
- 1 tbsp- Pomace Olive oil
- ½ cup fresh cream optional
- 1 tsp freshly ground pepper
- 1 tsp mixed herbs
- Salt as per taste
Instructions
- 1)Heat Olive oil in a large saucepan over medium heat. Add chopped onions and garlic and cook for 5 minutes until the onion has softened.
- 2)Now add chopped cauliflower and potato and cook for another 10-12 minutes stirring in between till the vegetables are tender.
- 3)Add 2 cups of water or vegetable stock and bring it to boil and simmer for another 5 minutes.
- 4)Add fresh cream and let it cool for 10 minutes
- Once cooled blend it in a food processor till you get a nice and creamy consistency.
- 6)Season with pepper and mixed herbs and enjoy your hot cuppa soup with bread toast or croutons
