| Cook Time | 10 minutes |
| Servings |
serving
|
Ingredients
- 1 Cauliflower – medium
- 1 Onion – medium
- 2 tbsp Olive Oil
- 2 Pepper corns (crushed)
- 1/2 tbsp Red Pepper Flakes
- 1 tbsp Cilantro Coriander / – (finely chopped)
- 2 – 3 Garlic – buds (finely chopped)
- 2 tbsp Cream
- 1 Butter – stick (melted)
- Salt – as needed
Ingredients
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Instructions
- Wash cauliflower and cut into small florets. Chop onions roughly and keep aside.
- In a non stick pan heat olive oil and add chopped onions and cauliflower and saute them.
- Add little water and allow the florets to cook till they turn mushy. You may add crushed pepper corns, red pepper flakes and salt now. Close the lid and cook.
- Once the florets are soft and done, turn off the gas and allow it to cool.
- Now take a mixer grinder jar and transfer the cooked florets mix into it and blend all to make a fine paste. Add water little water and blend again.
- In the previous pan heat a tbsp of butter and transfer the soup mix , add fresh cream and cook again for another 4-5 mins till it becomes thick and creamy. You may now add chopped cilantro too.
- Meanwhile in another small pan , heat 1 tsp butter and ad chopped garlic and saute them till golden in color. You can also ad few finely chopped florets in the tempering.
- Once the soup is done, transfer it into the soup bowls and add little tempering to each bowl with a spoon.
Recipe Notes
Serve hot with soup sticks, breads or simple toasts.
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