Among all the vegetables is a tough health crusader in the form of cauliflower. This tasty yet understated vegetable packs a punch when it comes to goodness. Cauliflower is rich in fibre, Vitamins C & K, folate and several micro-nutrients; besides having all these amazing health benefits, it is a tasty vegetable.
Curries, salads, soups or roasts, cauliflower offers a beautiful taste to your food. In this recipe, cauliflower comes together with Indian spices to make a soup that tastes like curry but only better.
Made in a pressure cooker, this soup gets done super quick and retains a lot of flavour. With few ingredients and very little time in hand, this Indian-spiced cauliflower is a quick weeknight dinner fix. It may just become a family favourite to say the least.
- Cauliflower – 1 medium-sized head
- Potato – 1 medium
- Onion – 1, peeled and roughly chopped
- Garlic – 5 to 6 cloves
- Celery (optional) – 1 stalk, roughly chopped
- Coriander powder – ½ tspn
- Turmeric powder – ¼ tspn
- Cumin powder – ¼ tspn
- Curry powder/sambhar powder/subzi masala – 1 ½ tspns
- Bay leaf – 1
- Oil – 1 tblspn
- Stock/water – 4 cups
- Salt and pepper – To season
- Cut the cauliflower into florets. Wash them clean.
- Put the florets into a bowl with warm water. This will help clean the cauliflower of insects, if any. Leave it for about 15 minutes.
- After the said time, strain the cauliflower florets and keep aside.
- Peel the potato and roughly chop the vegetable.
- Heat oil in a pressure cooker.
- Add the onions and garlic.
- Sauté for a few seconds.
- Add the celery and cook it for about 20 to 30 seconds.
- Toss in the potatoes and cauliflower florets. Give it a good mix.
- Add the dry spices and bay leaf.
- Mix to combine all the ingredients.
- Finally, add the stock.
- Cover the pressure cooker and allow it to cook for 2 whistles.
- Once the pressure settles, open the cooker.
- Remove the bay leaf and discard it.
- If you’re using a stick blender, blend it to a smooth mixture.
- If you’re using a mixie, you may have to allow some time for the soup to cool before you blend it smooth.
- Once the velvety texture is achieved after blending.
- Place them in serving bowls, season with salt and pepper.
- Serve the soup hot.
- If you do not have a pressure cooker, you could make the soup in a pot. Before putting the cauliflower in the soup, you could oven roast them for a bolder flavour.
- While sautéing the vegetables, you could add a few chopped carrots for added flavour.
- Add or omit the spices depending on your preference.