I feel proud to also share that my recipe of “Carrot Tofu Paratha” featured in the Indus Ladies event of 100 Kids lunch box recipes. You can visit the page and download the ebook at http://www.indusladies.com/food/kids-lunch-box-recipes/
It’s a soup time now! Yeah, winters approaching near. Hot soups are must in winters to makes one-self feel so warm and relaxed. Vegetable markets are flooded with variety fresh veggies during this season easing us to try different combinations of soups/broths.
Cauliflower is one of my favorite veggie that I relish in any form, and in winters cauliflowers are so fresh, beautiful and best. It pairs up so well with potatoes, capsicum, tomatoes, green peas, carrots and so on… when prepared in curry or stir fried form. This time I was craving for some yum, rich, creamy hot Cream of cauliflower soup which I paired up with some other flavors too. Yes, it was coupled with healthy walnut and fresh dill leaves. Cauliflower braced walnut and dill so brilliantly that when I had the first spoon of this creamy hot soup, I was completely lost in its zest, absolutely delightful. Let’s quickly go through it’s making…..
2 cups, cauliflower florets, roughly cut
1 nos, small onion, finely chopped
3nos, garlic cloves, chopped
500ml, vegetable/chicken stock
1 small bay leaf
½ tsp, red chili flakes
3 tbsp, walnut, coarsely powdered
1 cup, milk (I have used low fat milk)
¼ cup, cream (I have used low fat cream)
A large pinch of nutmeg powder
1 tbsp, dill leaves, chopped
1 tbsp, olive oil
Salt and pepper to taste
Cream, chopped walnut kernels, dill leaves, chili flakes
In a pan, heat oil, add chopped garlic and fry till light golden. Add onion and sauté till onion turns soft and pink. Add cauliflower and sauté for a minute.
Add vegetable/chicken stock, bay leaf and bring it to boil. Cover and cook till cauliflower is soft.
Take it off the heat, discard bay leaf and blend it to smooth puree.
In a pan, heat butter, add cauliflower puree and milk. Bring it to boil. Add walnut, salt, pepper, chili flakes, nutmeg powder, mix very well and cook till it reaches thick soup consistency.
Add cream, dill leaves, mix well and cook for another half a minute.
Dish out in serving bowls, garnish with cream, chili flakes, walnut and dill leaves
Enjoy this rich creamy hot soup with garlic toast/croutons/crackers/bread sticks.