Soups and salads

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Cream of cauliflower and cumin soup

1 tsp cumin (jeera) seeds

1 medium onion, finely chopped

1 tbsp (15 ml) oil

500 g roughly chopped cauliflower, florets and stalks

425 ml milk

700 ml rich vegetable stock

Salt and freshly ground black pepper

1. Heat a frying pan until hot, then add the cumin seeds and roast for 1 to 2 minutes. Cool slightly, then grind the seeds to a fine powder in a pestle and mortar.

2. Cook the onion slowly in the oil until soft but not browned, then add the ground cumin and cauliflower. Continue cooking slowly for 1 to 2 minutes, then add the milk, stock and seasonings. Cool slightly before blending in a blender or mixie until smooth. Rinse the pan, return the soup to it and reheat, seasoning to taste.

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