Cauliflower, Cilantro and Pistachio Soup

Cauliflower, Cilantro and Pistachio Soup

Chill in the winters with this Hot Cauliflower, Cilantro and Pistachio Soup.

A hearty, smooth and silky soup prepared with the goodness of cauliflower, cilantro and pistachio, flavoured with ginger, garlic, powdered cinnamon and cumin, sprinkled with lemon juice and garnished with pistachio nuts, cilantro and drizzled with olive oil.

Ingredients and Quantity Cauliflower, Cilantro and Pistachio Soup:

1. Olive oil-15 ml
2. Yellow onion, sliced-01 large
3. Ginger paste- 1/4^th tsp.
4. Garlic paste- ½ tsp.
5. Ground cinnamon-¼ ^th tsp.
6. Ground cumin- ¼ ^th tsp.
7. Cauliflower florets & stem, peeled and roughly chopped- 01 cup
8. Cilantro, roughly chopped- ¼ th bunch
9. Vegetable stock- 3 ½ cups
10. Pistachio nuts, lightly toasted & roughly chopped and pureed – 03 tsp
11. Lemon- ½ no

For the seasoning:

1. Salt –to taste
2. White pepper powder- ¼ th tsp.

For the garnish:

1. Pistachio nuts, lightly toasted and whole- 12 nos.
2. Cilantro, sautéed – 08 sprigs.
3. Olive oil-01 tsp.

Method:

1. In a non-stick pan add olive oil, heat the oil and add onion, ginger and garlic paste. Sauté for 02 minutes. Add cinnamon and cumin powders. Cook for 02 minutes. Add the cauliflower. Cook till it is tender. Add the Cilantro and puree of pistachio. Add the vegetable stock.
2. Cook for 15 mins. You may add more vegetable stock if required. Switch off the flame and set aside to cool. Blend into a very smooth puree.
3. Add salt and white pepper.
4. Simmer for another five minutes.
5. Just before service add lemon juice.
6. Serve hot/warm garnished with Pistachio nuts, cilantro and drizzled with olive oil.

Chef Tip:

You may oven roast the cauliflower and puree and add it to the other ingredients.

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