Cream of Cauliflower Soup
Cream of Cauliflower Soup is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Cut leeks in half lengthwise.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut leeks in half lengthwise.
Wash to remove dirt.
Pat dry and thinly slice crosswise.
Heat the oil with the butter in a heavy pot over low heat.
Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
Add the broth, lemon juice, and cauliflower florets.
Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes.
Cool slightly.
Purée in a food processor until very smooth, adding half-and-half through the feed tube.
Add extra broth for desired consistency.
Season with salt and pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.