| CAULIFLOWER FLORETS | 1 AND1/2 CUP |
|---|---|
| ONION | 1 |
| GARLIC | 3-4 |
| WATER| VEGETABLE STOCK | 1 CUP |
| LOW FAT MILK | 1 CUP |
| SALT | AS NEEDED |
| PEPPER | OREGANO | AS NEEDED |
| GINGER | A SMALL PIECE |
| OLIVE OIL | BUTTER | 1 TSP |
METHOD:
- Wash the cauliflower florets and chop the onions and garlic roughly.
- In a pan add olive oil | butter and saute the onions and garlic for a few minutes.
- Add in the cauliflower florets and saute for 2-3 minutes.
- Add 1 cup of water | vegetable stock . Vegetable stock gives a nice flavour to the soup, so don’t miss it. Add ginger and cook till the cauliflower becomes soft.
- Once done discard the ginger. Allow the cooked cauliflower to become cool and add grind this into a fine puree.
- Now add the low fat milk and let this boil for 5 – 7 minutes.
- switch off the flame and add salt and pepper just before serving.
- You can add oregano and red chilli flakes to this soup instead of adding pepper.
Check out my other interesting soups too
- Carrot and Peas Soup Italian bread soup recipe Carrot and Ginger Soup Hot and Sour veg Soup
