This simple and subtle cauliflower soup proves that in cooking, mostly, less is more. I don't like the thought of adding all spices in all dishes, which is what happens in overly experimental Indian cooking.
All that the Cauliflower soup is flavoured with, is garlic and dried basil. And a head of fresh cauliflower needs just that. This soup has pure clean flavours which go very well with some strongly spiced dishes to maintain the balance of your meal.
Makes 4 large bowls
Time taken - around 40 minutes
Category - low fat, soups
3 cups cleaned cauliflower florets with delicate stems
1 cup sliced red onions
4-5 cloves garlic, peeled and sliced
1 tbsp olive oil
1 tsp dried basil or oregano (whichever you love best)
1 cup milk
2 cups water
salt and pepper to taste
blender or hand blender
In a heavy pot, heat the oil. Throw in the garlic and sliced onions. Stir them around for a minute or so with a pinch of salt.
Put in the cauliflower florets and let the veggies braise for around 15 minutes on a low flame. Don't let them caramalise if you want a white coloured soup. Keep stirring them around, until the cauliflower is almost cooked.
Remove onto a plate and let it cool before blending into a very fine puree. You can use the cup of milk to aid in fine pureeing.
Pour the puree into a saucepan. Add required quantity of water to achieve desired consistency of soup. Simmer the soup for a few minutes. Season with more salt (if needed) and freshly ground white / black pepper and dried basil / oregano.
Serve hot in pre-heated bowls with some croutons or buttery garlic bread.