Cauliflower soup is one of the dishes that was underrated until we started having them for early dinners. It is not just a soup, it is a bowl of comfort, adding some goodness, flavors, spice, and a lot of nourishment. This recipe involves no fancy ingredients. Just cauliflower and a few other ingredients and in the blink of your eye, the soup is ready.
Cauliflower is the most humble vegetable, packed with nutrition. It is rich in vitamin C, high in fiber, and very low in calories. If you have a sensitive gut, this veggie soup is a go-to dish on your weekly menu. You can serve this delicious bowl with some toasted bread or bread sticks if you have them handy. The best part about this soup is, that it is very creamy, and no additional cream is required. So you can indulge in this yummy soup bowl with no guilt baggage.
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About Cauliflower Soup
Cauliflower Soup is a simple and nutritious bowl made with basic pantry ingredients like onions, garlic, pepper, and milk. Cauliflower soup is a perfect dish if you are feeling under the weather, or if you are craving for something hot. This is a great way to add veggies to your diet, especially if you have picky eaters around you.
This soup goes well just plain, or you can season it up with some mixed herbs, a swirl of fresh cream, or croutons for the crunch. This recipe works best with other veggies like carrots and potatoes if you are looking for a variation. Also, you can spice it up a little with garam masala, giving the bowl of cauliflower soup an Indian twist.
The first time I made this soul-soothing bowl of soup, it was raining outside, and I was craving for something hot. I was in the mood for a light dinner and this soup came in handy. Luckily, I had a small bunch of cauliflower and immediately got into action to make this soup.
During my childhood, I never really relished soups. I had to force myself to complete one bowl. However, with time, I fell in love with soups, and no weekends are complete without soups.
Cauliflower Soup Ingredients
- Cauliflower florets – Cut the cauliflower into small florets. Soak them in warm water to remove the worms. Sauté them in oil until the raw smell is gone before pressure cooking them.
- Onion – I used pink onion. You can use white onions or whites of spring onions if that’s readily available. It adds flavor to the soup.
- Garlic – I chopped and sautéed well. You can crush them as well.
- Milk – This gives additional creaminess and taste. You can skip this step if you are making it vegan.
- Pepper powder – I have used homemade pepper powder for this recipe. This is our spice ingredient. Use it generously. You can use freshly crushed pepper too.
- Mixed herbs – This lifts the flavor and the aroma of the soup.
- Cheese – Adds creaminess to the soup. It is optional.
- Cumin seeds – Balance the soup with its earthy essence.
Why This Recipe Works?
- Flavourful soup ready in 30 minutes
- Minimal ingredients yet nutritious
- Creamy texture without cream
- Can be customized to suit your taste buds
- Perfect for all age groups
- Vegan recipe and gut-friendly
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How to make Cauliflower Soup Step by Step
1.Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready. In a pressure cooker heat oil – add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent. Then add cauliflower and sauté till the raw smell of cauliflower leaves.
2.Then add pepper powder, oregano, required salt and sauté for few more mins
3.Add 1 and 1/4 cups of water and pressure cook for 3 whistles in low medium flame. Cool down completely then using a hand blender grind it smoothly. You can use mixer too, in that case reserve the water part and then grind. Adjust salt at this stage.
4.Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.
Serve hot with a generous sprinkle of pepper powder.
Expert Tips
- Chop Evenly – Cut the cauliflower uniform to cook faster and blend smoothly.
- Sauté – Sauté the florets before pressure cooking them to avoid the raw smell.
- Don’t overcrowd – Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
- Blend in batches – Blend in batches if you are cooking in big quantities.
- Use the mixer jar – You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
- Garnish – Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.
Serving and Storage
Serve this cauliflower soup hot with some toasted croutons, and roasted seeds. You can garnish it with freshly ground pepper and drizzle fresh cream. Pair it well with garlic bread, buttered toast, bread sticks or soup sticks or a grilled cheese sandwich.
Cool the soup completely before storing it in the refrigerator. Store in an airtight container for up to 2 to 3 days. Reheat on the stovetop or microwave. Add little milk or water while reheating.
FAQS
1.Can I skip milk and make it completely dairy-free?
Yes, you can. You can add water, vegetable broth, or any plant-based milk.
2.Why does my soup taste bland?
Cauliflower has its own subtle flavor. Don’t miss out adding salt, pepper, and seasonings mentioned. Check on the taste and add your spices accordingly before serving.
3.Can I add other veggies to this soup?
Yes! Potatoes, carrots, or even a small piece of pumpkin. You can blend it well with cauliflower and let it simmer until thick and creamy.
4.How do I make my soup thicker?
You can simmer it a bit longer than usual after blending. Or you can also add a boiled potato before blending. The starch in potatoes adds creaminess to the soup and its own flavors.
5.My soup is not smooth. What went wrong?
It would be because of undercooked florets or not blended enough. Ensure the veggies are cooked perfectly before blending. Blend in small batches if required.
If you have any more questions about this Cauliflower Soup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Cauliflower Soup Recipe
Ingredients
- 1 and 1/4 cups cauliflower florets
- 2 tablespoon big onion
- 2 cloves garlic
- 1 and 1/2 cups water
- 1/4 cup milk
- 1/2 teaspoon pepper powder
- 1/4 teaspoon mixed herbs
- 2 teaspoon cheese
- salt to taste
To temper:
- 2 teaspoon oil
- 1/4 teaspoon cumin seeds
Instructions
- Cut cauliflower into small florets and measure it. Rinse it well and soak in warm water with salt. Drain water and keep it ready.
- In a pressure cooker heat oil – add jeera let it crackle, then add onion and garlic and sauté till onions turn transparent.
- Then add cauliflower and sauté till the raw smell of cauliflower leaves.
- Then add pepper powder, oregano ,required salt and saute for few more mins.
- Add 1 and 1/4 cups of water and pressure cook for 3 whistles in low medium flame.
- Cool down completely then using a hand blender grind it smoothly. You can use mixie too, in that case reserve the water part and then grind. Adjust salt at this stage.
- Now add milk and let it to boil for 2 minutes then switch off and serve hot with a a sprinkle of pepper powder, oregano and a teaspoon of cheese.
- Serve Cauliflower Soup hot with a generous sprinkle of pepper powder.
Notes
- Chop Evenly – Cut the cauliflower uniform to cook faster and blend smoothly.
- Sauté – Sauté the florets before pressure cooking them to avoid the raw smell.
- Don’t overcrowd – Always cook in batches if you have a big cauliflower. Overcrowding leads to uneven cooking and there might be a compromise in taste.
- Blend in batches – Blend in batches if you are cooking in big quantities.
- Use the mixer jar – You can also blend the cauliflower in your mixer jar. Ensure the florets are cooled completely before grinding else use stick blender.
- Garnish – Garnish it well with a swirl of olive oil, grounded pepper, or sunflower seeds for a color variation. Roast the seeds slightly for the crunchiness.
sowmiya sabarinath
hi sharmi, very easy receipe today. I planned to try it but i dont have mixed herb. Can i skip it?
SHARMILEE J
Yes you can skip it and add pepper powder alone…
Durga Karthik.
feel like reading women's era article.Interesting and touches our emotions.By the by have you posted the bread recipe.
Vaishnavi
Mouthwatering soup. Craving for some
Divya Pramil
My kinda soup with subtle flavors! Love it and the pics are lovely 🙂
Ankita Suman
Thank you for the recipes…can we totally avoid the milk…will it impact the taste???and which oil do we have to use..please help…thank you
SHARMILEE J
You can skip milk but yes sure there will be slight taste difference atleast…cooking oil should be used
net worth
I have just bought a hand blender, can’t wait to try this recipe! Thank you for sharing!!