Cauliflower Soup
With the days getting chillier and the nights getting longer, there's nothing that beats a warm and healthy soup. This Cauliflower Soup is so easy to make and is guaranteed to cure those seasonal chills.
Servings: 6
Ingredients
- 2 cups cauliflower florets
- 1 onion (thinly sliced)
- 1 tomato (thinly sliced)
- 4 green chilies (adjust to taste)
- ⅓ cup toor dhal
- 4 cups water
- ⅛ tsp turmeric powder
- 2 tbsp oil
- 1 tsp oil
- 2 tbsp cilantro
- 1 tsp fennel seeds
- ½ tsp black pepper
- 4 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- salt to taste
Instructions
- Wash and add toor dhal to a pressure cooker.
- Add 1 cup of water and turmeric powder to the pressure cooker.
- Next, add 1 tsp oil and cook for 3-4 whistles. The dhal should be well cooked. Set aside when done.
- In a pot, add 2 tbsp oil. Once hot, add bay leaf, cloves, cinnamon, fennel seeds and black pepper. Saute for 1 minute.
- Once aromatic, add onions and green chilies. Saute for 30 seconds.
- Then, add tomatoes. Saute for 30 seconds.
- Add cauliflower florets and 1 cup water. Mix well. Add salt and cover the pot with a lid. Cook for 2-3 minutes.
- Blend the cooked dhal into a smooth mixture.
- Add the blended dhal to the pot. Add 2-3 cups of water, as needed. Adjust the consistency so it is a thin soup.
- Boil for 3-4 minutes. Be careful not to overcook the cauliflower florets.
- Remove from flame once cooked.
- Garnish with cilantro and serve hot.