Thursday, 17 January 2013

Cauliflower Soup with Garlic Croutons

A nutritious and filling recipe alternative to heavy meals.


300g cauliflower, chopped & blanched
1/2 onion, finely chopped
1 tsp garlic, finely chopped
1 tsp all purpose flour
1/4 tsp white pepper powder
2 ½ cups vegetable stock
Salt to taste
1 tbsp extra virgin olive oil


  • In skillet heat oil, add onions and saute until translucent.
  • Add the garlic and saute for a minute, add cauliflower, flour, pepper and salt.
  • Cook until flour is cooked through (about 2-5 min), tossing occasionally.
  • Cool and blend it smoothly with half cup of stock.
  • Return to the skillet and add stock and when it boils reduce heat, keep simmering on low heat.
  • Serve hot with garlic croutons.
  • For Garlic Croutons: Cut out bread slices in desired shape, spread butter, add chopped garlic cloves and toast for a min in a Preheated oven.


Post a Comment