When I tried this Broccoli Cheddar soup a few days back, this Cauliflower soup was there on my mind and I wanted to mix and match both for the results. But fortunately I didn’t do that and the Broccoli soup itself was tasty enough. I just wanted to make this Cauli soup the next day itself, since I did not want to waste that pack of Cheddar Cheese in the shelf. Finally after two days, I got the chance, S was not gonna eat at home and I had the whole evening to myself
So I prepared this Soup, enjoyed every bit of it and kept the rest for next day’s Lunch. And just a little secret, I kneaded almost half a cup into the Chapathi dough for that night dinner. And it was a different flavour all together. Do you try that, I mean mixing various pureed vegetables in Chapathi Dough. It really tastes nice and you save the dilemma of using leftovers too. Coming back to the recipe, if you like Soups, this one is really a keeper. Although the original recipe called for Fennel to include, I don’t like to use it that much in my cooking so I have used my fool proof Herb, Coriander. Initially I wondered why have we used the roasted vegetable in this recipe, but when tasted the finished p[product, I understood the difference between the bland taste of Cauli and chirpy taste of the roasted version. Next time, I shall roast garlic also along with the Cauli and give it a try.
Though the use of butter is not there and I have used minimal oil, still all the fat is derived from the Cheddar Cheese. And also, I have used 1 cup of Skimmed Milk in place of ½ cup double cream. So you can make your choices and play around
- 1 small headed cauliflower, cut in florets and soaked in warm water for 15 minutes
- 1/2 cup grated Cheddar Cheese
- ½ cup chopped Cilantro
- 1 medium Onion, chopped
- 2-3 garlic pods, minced
- 5 cups vegetable stock
- 1 cup Milk
- 2 tbsp Oil
- Salt to taste
- 1 tsp Black pepper
- 1 tsp Cumin seeds
- Drain the cauli florets and place them in a greased baking dish with Salt and pepper sprinkled and coated well. Roast them for 25-30 minutes and keep them aside.
- When its down to some temperature, heat the oil in the pan. Crackle Cumin seeds and add onion. Saute for 2-3 minutes till it turns light brown.
- Add minced garlic and fry for a minute
- Next, fold in the roasted cauli florets and vegetable stock and bring to a boil. Turn off the flame and let it cool down further.
- Puree the mixture as per your taste and choice and pour in the pan again. I kept it a little course in texture.
- Simmer for next 20 minutes and keep stirring in between. Keep the flame to low and add Milk and Cheddar Cheese to it. Simmer for next 2 minutes and keep stirring. Turn off the flame.
- Throw in the cilantro leaves and mix in. Serve hot !