Soups are one of the best ways to cut back on calories without losing out on taste. After having cauliflower soup quite a few times in 3-course meals at restaurants, I decided to make it at home. This dish needs some low and slow cooking, but is worth it for the end result of a creamy and full-flavored soup. Cauliflower lends a velvety texture and is easy to prep as the florets just have to be separated. The addition of turmeric powder gives a beautiful yellow colour. The spices add a touch of heat and contrast to the soup base. This is a filling and heavy soup, so you are literally one bowl away from trying out a healthy recipe!
Recipe Details :
Serves: 3-4 pax
Time: 40 mins
- 1 large cauliflower, chopped in florets (roughly the same size)
- 1 large onion, diced
- 2 1/4 cups vegetable stock
- 1 tsp cumin powder
- 1/4 – 1/2 tsp coriander powder
- 1 bay leaf
- 2 cloves garlic, finely chopped
- 1/2 tsp turmeric powder
- Ground black pepper (for garnish)
- Salt to taste
- Red pepper flakes to taste
- 1 tbsp olive oil
- In a soup pot, heat the oil on a low flame and put in the bay leaf. Add the coriander powder, cumin powder, turmeric powder, red pepper flakes along with onions. Sweat the onions till they turn translucent. This will take around 4-5 mins. Then add the finely chopped garlic and cook for a couple of minutes.
- Add in the cauliflower florets and vegetable stock to the soup pot. Stir to combine, and ensure that all florets are immersed in the stock.
- Cover, and let the florets cook for 15 mins on low flame till they become tender.
- Switch off the flame and let the liquid cool for 15 mins. Remove the bay leaf at this stage.
- Then transfer this cooled mixture into a blender and blend on high till the mixture is silky and smooth.
- Serve hot, with a sprinkle of ground black pepper on top. I served a quinoa bread along with the soup.
- Stir the florets from time to time to ensure even cooking.
- You can also garish with coriander leaves or red chili flakes.
- For those staying in Singapore, I paired this soup with lightly toasted ‘Spelt, Quinoa and Purple Wheat Loaf’ by Gardenia from NTUC.