DISH NAME : CAULIFLOWER SOUP

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Description

Cauliflower belongs to the same plant family as broccoli, kale, cabbage. Once blanched florets lose a significant amount of their sulfur which is responsible for their odor. The head of the cauliflower which is eaten is known as 'curd'. Cauliflowers are heavily infested with insects and also a lot of pesticide is used in cultivating it. Because of this, it is always safe to soak the flower in hot water with vinegar and salt or turmeic added to it. The hot water kills the insects and they will float in water. It is said that one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese.

Note

1) Don`t skip frying vegetables and garlic in oil until golden brown. It gives a good flavor.
2) Add cream only just before serving.
3) If you don't have stock, add plain water. Stock gives an additional flavor.
4) The cream used here is dairy cream & not non dairy whipping cream which is used for cake frosting.

Method

1) Heat oil in a large pan and fry onion and garlic until softened.
2) Add corriander, cumin and turmeric and pepper, and fry for 30 seconds, stirring constantly.
3) Pour in the stock and coconut milk, then bring to a boil after adding salt.
4)Add prepared cauliflower, reduce heat and simmer for 10 minutes, or until just tender.
5) Adjust salt & pepper and leave the soup to cool slightly.
6) Reserve few cauliflower florets and process the rest of the soup in a blender or food processor until smooth.
7) Stir in the reserved cauliflower and reheat gently on a low flame.
8) Add chopped corriander leaves.
9) Add a dollop of cream on top of soup.
10) Serve hot.

Serving Suggestions

Serve hot with garlic bread.