TANDOORI CAULIFLOWER SOUP
Surabhi Sehgal
Silky Cauliflower Soup made with Tandoori Cauliflower and Cashews. Vegan, Gluten free and so delicious!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Appetizer, Soup
Cuisine American, Indian Cuisine
- 2 Cups Cauliflower florets
- 3 Cups Veg Stock
- 5-6 Cloves of Garlic
- 1 tsp Tandoori Masala
- 2 tbso Oil
- 1 Onion chopped
- 1 Potato boiled
- 1/2 tsp Kashmiri Mirch
- 1 tsp Coriander Powder
- 15-20 Cashews soaked in Water
- Salt to taste
- 1 tbsp Coconut Yogurt to garnish
Add the Cauliflower florets to a mixing bowl, add Shan Tandoori Masala, Kashmiri mirch powder, Coriander powder and 1 tbsp Oil and mix well.
Line the Cauliflower florets on a baking tray and bake for about 20 minutes at 200 C. Set aside to cool.
Heat oil in a skillet.
Add Onions and sautee until light brown
Add chopped garlic and sautee until brown
To a blender add the roasted Cauliflower, brown Onion and Garlic, soaked Cashews, boiled potato, Salt to taste and Vegetable Stock. Blend to a fine consistency.
Pass the soup through a sieve and transfer to a skillet to cook again. Bring to a gentle simmer.
Transfer to serving bowls. Top with some whipped coconut yogurt. Enjoy
Keyword Cauliflower Soup, Tandoori Cauliflower Soup, Vegan Cauliflower Soup