Creamy Cauliflower Cilantro

Everyone likes a bowl of hearty, creamy soup. But most creamy soups are too calorie rich and unhealthy. Wait! Could I be anymore wrong??!! That is what this soup is going to prove. This is a creamy, delicious but extremely healthy and filling bowl of goodness. To add a blast of Indian smell and flavor, we are using my favorite herb 'Cilantro' for this recipe.

Cook Time : 35 Cooking Level: Easy               Cuisine: Eclectic


First prep work. All measurements are in order to serve 4 bowls of soup. You'll need a 1 whole medium sized cauliflower. Don't worry about cutting this into tiny florets with a lot of precision as it is just going to blend into a soup. Cut them into medium sized pieces. Also, keep ready the following things: 1/2 bunch of cilantro (half of the standard bunch you get in a grocery market), some extra virgin olive oil, 1 medium sized golden yellow onion, a pinch of dried oregano, 1/2 green chili (1 if the chili is too small or if you like some extra heat), 2 cloves roughly chopped garlic and 1 1/2 cups of vegetable stock. (Optional: 1/4 cup half & half or cream). You will also need white wine (chardonnay) for this recipe. Don't get yourself anything fancy as the alcohol will completely evaporate during the cooking process. So get a small bottle of any inexpensive white wine. Sometimes I can get a small bottle for even $2.99/ bottle.

Now, in a deep pot, heat up 2 tbsp of extra virgin olive oil. Add the garlic, chopped green chili, and the onions. We want this soup to have a beautiful bright light green color so don't brown the onions, we should sweat them. To sweat the onions, as soon as you add them to the pot, add in 1 tsp of salt and some ground white pepper (black pepper will work fine too but might give it a dirty color). This will help the onions release the water and cook in their moisture, not letting them turn brown. Once the onions turn translucent (cooked), add 1/4-1/3 cup of white wine. Cook the wine with the onions till the alcohol smell fades away (for about 5-6 mins). Now add 1/3 tsp of dried oregano and the cauliflower florets. Give a stir to merely coat the cauliflower with the olive oil, onions and wine. Now add a cup and half of vegetable stock and 1 to 1 and 1/2 cups of water according to the thickness needed. Stir and bring this to a light boil. Then turn down to a simmer and let it cook for 30 mins. By this time, the cauliflowers would be completely cooked and will be tender. Your kitchen will smell of this heavenly goodness. Add the cilantro leaves (without the stems) to this and give it a stir. Turn of the heat. Taste the liquid to check for salt and spice. Add salt or pepper as needed. Now in batches, puree this concoction in a blender till smooth. Add water to adjust consistency. That's it, your soup is hot & ready.

This pureed deliciousness is my favorite soup and soon to become yours too.

Be a Fan