Easy cauliflower soup / gobi soup – simple and healthy cauliflower soup Indian style. This is a delicious creamy caulflower soup without added cream.
I am slowly trying to make different soups other than a simple tomato soup which I usually make.
When I ended up with a few cauliflower florets after making gobi matar sabzi, I decided to try this cauliflower soup. It is vegan and is creamy and delicious. I was surprised that soup using gobi could taste good.
Cashew nuts give a nice nutty taste and creaminess to the soup. There are just a few everyday spices that go into it. I have made this soup a couple of times and love it.
Cauliflower has a high amount of vitamin C and is also a good source of dietary fiber while cashews are high in proteins and healthy fats. Lets move on to the recipe for easy cauliflower soup.
How to make easy Cauliflower Soup step by step
- Separate the cauliflower into small florets and rinse the florets.
- Heat oil in a pan and add cloves and saute for a couple of seconds.Then add finely chopped onions and ginger and fry till onions turn light brown in color.
- Now add the cauliflower florets.
- Add salt, turmeric powder and cumin powder and stir fry for 2 minutes.
- Then add the chopped cashew nuts along with 2 1/2 cups water. Bring the mixture to a boil.
- Reduce heat and simmer on low flame till the cauliflower turns soft and is cooked. Remove from heat and once it cools down slightly, discard the cloves.
- Blend the cauliflower mixture using a blender or mixer and transfer the blended cauliflower mixture to the pan. Season with ground black pepper. Once the soup turns warm, remove from heat. Gobi soup is now ready to be served.
Easy Cauliflower Soup | Gobi Soup Recipe
Easy Cauliflower Soup – Gobi Soup recipe
Ingredients
- 1 1/2 cups cauliflower florets ( gobi )
- 2 tbsp chopped raw cashew nuts
- 1 onion medium-sized
- 1/2 tsp finely chopped ginger
- 2 cloves
- 1/2 tsp cumin powder ( jeera powder )
- 1/4 tsp turmeric powder
- Black pepper ( ground ) to taste
- 2 1/2 cups water or vegetable stock
- 2 tsp olive oil
- Salt to taste
Instructions
- Separate the cauliflower into small florets and rinse the florets.
- Finely chop the onions and ginger.
- Heat oil in a pan. Add cloves and saute for a couple of seconds.
- Then add the finely chopped onions and ginger. Saute till the onions turn light brown in color.
- Now add the cauliflower florets along with salt, turmeric powder and cumin powder and stir fry for 2 minutes.
- Then add the chopped cashew nuts along with water or vegetable stock. Bring the mixture to a boil. Then reduce heat and simmer on low flame for 10-12 minutes or till the cauliflower turns soft and is cooked.
- Remove from heat and once it cools down slightly, discard the cloves. Blend the cauliflower mixture using a blender or mixer.
- Now transfer the blended cauliflower mixture to the pan. Add freshly ground black pepper powder to taste. Check for salt and add some if needed. Once the soup turns warm, remove from heat.
- Pour the gobi soup into serving bowls. Garnish with a few roasted cashew nuts and serve warm.
Notes
- I have used only water to make the soup and not vegetable stock.
Nutrition Information
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