Name: Spiced Creamy Cauliflower Soup (Vegan) recipe by Revathi Palani at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Olive Oil - 1 Tbsp; Green Onion (Spring Onion) - 10 (chopped); Garlic - 4 (roughly chopped); Cauliflower - 1 medium (wash and chop florets); Cumin Powder - 1/4 tsp; Red Chili powder - 1/4 tsp (adjust per taste); Coriander powder - 1/4 tsp; Turmeric powder - 1/4 tsp; Salt - 3/4 tsp (adjust per taste); Water - 2 Cups; Coconut Milk - 1/4 Cup

Ingredients Serving: 4

Olive Oil - 1 Tbsp
Green Onion (Spring Onion) - 10 (chopped)
Garlic - 4 (roughly chopped)
Cauliflower - 1 medium (wash and chop florets)
Cumin Powder - 1/4 tsp
Red Chili powder - 1/4 tsp (adjust per taste)
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - 3/4 tsp (adjust per taste)
Water - 2 Cups
Coconut Milk - 1/4 Cup

Instructions

First heat the oil in a large pan. Reserve some of the green portion of the spring onion for garnish and add the remaining to the pan.
Throw in the garlic as well and saute until the garlic just starts to change color.
Add in the cauliflower florets and give a quick mix.
Now add all the powders (turmeric, red chilli, coriander, cumin) and salt. Add about 2 Cups of water and stir well.
Cook covered in medium-low flame until the cauliflower florets are cooked fully for about 30 - 40 mins.
Turn off the flame and let the cauliflower cool down to room temperature. Once the cauliflower is cool enough, transfer it to a blender/mixie and blend until you get a smooth puree.
Transfer the cauliflower puree back to the pan along with the coconut milk. Give a quick taste and add salt if needed. Heat the pan in medium flame until the mixture is warm. Turn off the flame immediately.
Serve hot, optionally with a garnish of spring onion.

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