Ingredients
- Cauliflower – cleaned and chopped
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 medium (finely chopped) Onion
- 1 medium (chopped) Tomato
- 2 (slit) Green chillies
- 1 medium piece (chopped) Ginger
- 7 cloves (chopped) Garlic
- 2 tbsp Moong dal
- 1.5 litres Water
Whole Spices
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1 tsp Black pepper
- 4 Cardamom
- 4 Cloves
- 1 Cinnamon stick
- 2 Bay leaf
- 2 Star anise
- Kalpasi (stone flower) – few
Spice Powders & Seasoning
- 1 tsp (adjust to taste) Salt
- 1 tsp Turmeric powder
- 1 tsp Garam masala
For Garnish
- Coriander leaves
Directions
Cauliflower Soup is a warm, comforting, and aromatic dish that brings together the wholesome goodness of fresh vegetables and the subtle warmth of traditional Indian spices. At its heart is tender cauliflower, perfectly cooked with moong dal to add a gentle, creamy texture without the need for heavy cream. The soup is flavored with a carefully balanced mix of whole spices — including fennel seeds, cumin seeds, black pepper, cardamom, cloves, cinnamon, bay leaf, star anise, and kalpasi — which release their fragrance when sautéed in ghee and oil, creating a rich, inviting aroma.
Onions, green chillies, garlic, ginger, and tomatoes are added to build depth and complexity in the flavor, giving the soup both a savory and slightly spicy note. Turmeric and garam masala enhance the taste while adding warmth and a vibrant color. Finished with fresh coriander leaves, this soup is not only visually appealing but also nourishing and easy to digest.
Perfect for a light meal, a starter for dinner, or a comforting remedy on cooler days, this cauliflower soup is gluten-free, vegetarian, and can be enjoyed by the whole family. Whether you serve it as a smooth, blended soup or leave it slightly chunky for a rustic texture, every spoonful is full of flavor, warmth, and traditional Indian goodness.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 5 g |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 450 mg |
| Fiber | 4 g |
| Sugar | 3 g |
Disclaimer: The nutritional information provided is an estimate and may vary depending on ingredients and portion sizes. This recipe is for general informational purposes only and is not intended as medical advice. Please consult a healthcare professional for dietary or health-related concerns.
Steps
1 Done | Heat oil and ghee in a deep pot on medium flame. |
2 Done | Add fennel seeds, cumin seeds, black pepper, cardamom, cloves, cinnamon stick, bay leaves, star anise, and kalpasi. Sauté until fragrant. |
3 Done | Add chopped onion and green chillies. Sauté until onions turn soft and light golden. |
4 Done | Add chopped ginger and garlic. Sauté until the raw smell disappears. |
5 Done | Add chopped tomato and cook until soft and slightly mushy. |
6 Done | Add moong dal and chopped cauliflower. Mix well. |
7 Done | Add turmeric powder, garam masala, and salt. Stir gently. |
8 Done | Pour in 1.5 litres of water and bring to a boil. |
9 Done | Reduce the flame and let it simmer until the cauliflower and moong dal are well cooked. |
10 Done | Garnish with fresh coriander leaves and serve hot. |
11 Done | Serving TipFor a smooth soup, blend and strain before serving🥄 Add crushed black pepper on top for extra warmth 🌶️ Serving with rice: Pour the hot cauliflower soup over steamed rice 🍚, just like rasam, or serve it alongside rice for a light, comforting meal 🥰. A small drizzle of ghee on the rice 🧈 enhances the flavor. |
