Cauliflower Soup

Ingredients

• 2tbsp Butter

• 1/2 tsp Kalonji (nigella seeds)

• 1 Bayleaf

• 1 tbsp Garlic chopped

• 2 tbsp Onion chopped

• 15 Cauliflower florets

• 1 tbsp Flour (all purpose)

• 3 cups Milk

• 1 cup Water

• 1/2 cup Cheese grated (parmesan or cheddar)

• Dried Oregano, Thyme, Chili Flakes to sprinkle on top

Instructions

1. In a thick bottom pan melt butter and add kalonji (nigella seeds) & bayleaf. Saute a little & add chopped garlic & onion.

2. Cook them on low heat for a minute. Add cauliflower florets and cook them for 2 mins. Sprinkle the flour & cook again for a minute.

3. Add in water and milk together, turn the heat to high and bring it to a boil. Simmer for 8-10mins or till cauliflower is tender.

4. Remove from heat and cool it completely. Pour the contents in a grinder, remove the bayleaf and grind it to a smooth puree. Pour the soup back into the pan, add a little water if the soup is too thick.

5. Bring it to a boil, add salt, pepper and grated cheese. Stir and turn off the heat. Pour into warm bowls and garnish with chopped chives and dried spices.

This article uses material from the article “Gobhi Soup”, which is released under the Creative Commons Attribution-Share-Alike License 3.0.