Prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul! Our Chettinad Cauliflower Soup is not just another soup - it's a magical blend of spices, comfort, and South Indian tradition that will transform your ordinary dinner into an extraordinary gastronomic experience. Imagine a creamy, aromatic soup that combines the subtle sweetness of cauliflower with the bold, robust flavors of Chettinad cuisine - this recipe is about to become your new comfort food obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Chettinad
Serves: 4 servings
Ingredients
- 1 medium cauliflower, chopped
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 1 tsp ginger, grated
- 1-2 green chilies, slit
- 1/2 tsp cumin seeds
- Salt to taste
- 2 cups vegetable broth
- 1/2 cup coconut milk
- Fresh coriander leaves for garnish
Instructions
- Begin by preparing all your ingredients. Chop the cauliflower into small florets, chop the onion, mince the garlic, and grate the ginger. Slit the green chilies lengthwise for added flavor.
- In a large pot, heat a tablespoon of oil over medium heat. Once hot, add the cumin seeds and sauté them for about 30 seconds until they become fragrant.
- Add the chopped onion to the pot and sauté for 3-4 minutes until the onions become translucent and slightly golden.
- Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 1-2 minutes until the raw smell of garlic disappears.
- Add the chopped cauliflower to the pot and mix well. Cook for about 5 minutes, stirring occasionally, until the cauliflower begins to soften.
- Pour in the vegetable broth and add salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the cauliflower is tender.
- Once the cauliflower is tender, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.
- After blending, return the soup to the pot and stir in the coconut milk. Heat the soup gently over low heat until warmed through. Adjust the seasoning if necessary.
- Serve the Chettinad cauliflower soup hot, garnished with fresh coriander leaves. Enjoy this rich and flavorful soup with some crusty bread or on its own!
Tips
- • For the most authentic flavor, use fresh cauliflower and toast your cumin seeds until they're just fragrant - this releases their essential oils and deepens the soup's taste. • If you prefer a spicier soup, keep the green chili seeds in; for a milder version, remove them before cooking. • An immersion blender works best for creating a smooth texture, but a standard blender will work too - just be careful when transferring hot liquid. • For extra richness, you can substitute part of the vegetable broth with additional coconut milk. • Fresh coriander leaves are key for garnish - they add a bright, fresh note that cuts through the soup's creaminess. • This soup can be made ahead and reheated, with flavors often improving after sitting for a few hours.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
