Indian-spiced Cauliflower Soup (Pressure Cooked)

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.

Ingredients

  • 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

Directions

  1. Cut the cauliflower into florets. Wash them clean.
  2. 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.
  3. After the said time, strain the cauliflower florets and keep aside.
  4. Peel the potato and roughly chop the vegetable.
  5. Heat oil in a pressure cooker.
  6. Add the onions and garlic.
  7. Sauté for a few seconds.
  8. Add the celery and cook it for about 20 to 30 seconds.
  9. Toss in the potatoes and cauliflower florets. Give it a good mix.
  10. Add the dry spices and bay leaf.
  11. Mix to combine all the ingredients.
  12. Finally, add the stock.
  13. Cover the pressure cooker and allow it to cook for 2 whistles.
  14. Once the pressure settles, open the cooker.
  15. Remove the bay leaf and discard it.
  16. If you’re using a stick blender, blend it to a smooth mixture.
  17. If you’re using a mixie, you may have to allow some time for the soup to cool before you blend it smooth.
  18. Once the velvety texture is achieved after blending.
  19. Place them in serving bowls, season with salt and pepper.
  20. Serve the soup hot.

Tips:

  • 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.

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