Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Cauliflower Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Cauliflower Soup Recipes Biography

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Like all cruciferous vegetables, cauliflower offers a host of health benefits including several potent anti-inflammatory compounds. It is a good source of vitamin K, which has been shown to directly modulate the body's inflammatory response. It also contains substances that the body can convert to sulforaphane, which supports blood vessel health and may offer other cardiovascular benefits.

Ingredients

1/3 cup raw cashews
2 teaspoons extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 (14-ounce) can light coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon evaporated cane sugar
1/4 teaspoon ground cinnamon
Salt
Caramelized Onions
1/4 cup chopped cilantro

Instructions

    Put the cashews in a blender and blend until finely ground. Add 3/4 cup of water and blend for 2 minutes. Pour the cashew mixture through a fine-mesh strainer, pressing on the solids with the back of a spoon, into a bowl. Set the cashew milk aside until needed.
    In a large pot, heat the olive oil over low heat. Add the onions and sauté until golden. Add the cauliflower, coconut milk, cashew milk, curry powder, turmeric, cumin, sugar, cinnamon and salt. Add enough water to cover. Bring to a low boil, reduce heat and simmer until cauliflower is tender, about 10 minutes.
    Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot. Ladle into bowls and garnish with the onions and cilantro before serving.n a soup pot, add the oil and turn the stove on medium heat.
Add all the veggies except the parsley. Sauté for about 5 minutes mixing the vegetables gently until they are softer and translucent.
Now add the flour and mix it in with the sautéed vegetables. This is a really quick way of thickening your soup without adding any extra fat.
Learning how to make any kind of vegetable soup from scratch is fantastic because once you have mastered one type of veggie soup you can make any kind.
The concept is the same but you may choose a different combination of vegetables depending on what you have in your fridge or what you bought at your local grocery store or farmers market.
Enjoy and have fun trying different combinations of vegetables for your soups
Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
Serve soup with crusty bread, bread rolls or pappadums.
To blend soup, use a stick blender, jug blender or food processor.
The soup is suitable to freeze after blending. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for up to 3 months. Thaw in a saucepan over medium-high heat. Continue recipe, adding extra stock if necessary.