Creamy Cauliflower Soup
Serves: 2–3 people
Ingredients
- Milk – 1 cup
- Cauliflower – 2 cups (washed and chopped)
- Spring onions – 4 stalks (chopped)
- Cashew nuts – 1 tbsp (soaked)
- Almonds – 1 tbsp (soaked)
- Amul butter – 1 tbsp
- Salt – to taste
- Black pepper – to taste
For Garnishing
- Almonds – 5–10 (sliced lengthwise)
Method
- Heat butter in a pan over medium flame.
- Add spring onions and cauliflower. Cook until soft.
- Allow the mixture to cool slightly.
- Blend the cooked mixture with cashew nuts, half of the soaked almonds, and 1 cup water until smooth and creamy.
- Pour the blended mixture back into the pan.
- Add milk and mix well.
- Bring to a gentle boil and cook for 2–3 minutes.
- Add salt and black pepper according to taste. Mix well.
Serving Suggestions
- Serve hot in soup bowls.
- Garnish with sliced almonds before serving.
- Best enjoyed fresh and creamy as a light meal or starter.
- Serve with toasted bread or garlic bread if desired.
Tips
- Do not overcook the cauliflower to maintain its flavor and color.
- Blend thoroughly for a silky and creamy texture.
- Adjust the thickness by adding more water or milk if required.
- Add milk only after blending to prevent curdling.
- Serve immediately for the best taste and texture.