Creamy Cauliflower Soup Recipe – Pepper & Herb Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Cauliflower Soup Recipe – Pepper & Herb Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful soups, especially when the weather gets a little chilly. This creamy cauliflower soup is a total game-changer – it’s packed with flavour, surprisingly easy to make, and has a lovely little Indian-inspired twist thanks to those warming herbs and spices. I first made this when I was craving something cozy and healthy, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average cauliflower soup. It’s incredibly smooth and creamy, with a subtle pepperiness and a hint of fragrant herbs that just elevate the whole experience. It’s ready in under 30 minutes, making it perfect for a weeknight meal, and it’s a fantastic way to sneak in some extra veggies. Plus, it’s easily adaptable to suit your dietary needs – more on that later!

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1.25 cups cauliflower florets (about 250g)
• 2 tablespoon big onion, chopped (about 30g)
• 2 garlic cloves, minced
• 1.5 cup water (360ml)
• 0.25 cup milk (60ml)
• 0.5 teaspoon pepper powder (2.5g)
• 0.25 teaspoon mixed herbs (1.25g)
• 2 teaspoon cheese, grated (for garnish)
• Salt to taste
• 2 teaspoon oil (10ml)
• 0.25 teaspoon cumin seeds (1.25g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Mixed Herbs: This is where we bring in that lovely Indian flavour. I love using a blend that includes coriander, cumin, and a touch of fenugreek. It adds a warmth that’s just so comforting.
• Oil: You can use any neutral oil like sunflower or canola, but I sometimes like to use a little bit of ghee for extra richness and flavour. It really takes it to another level!
• Milk: The milk is key to getting that creamy texture. Full-fat milk will give you the richest result, but you can absolutely use skimmed or plant-based milk (like almond or oat milk) if you prefer. Just be aware that plant-based milks might slightly alter the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your cauliflower florets a little soak. Pop them into a bowl of warm, salted water for about 10 minutes. This helps to soften them up a bit. Then, drain them well and set aside.
2. Heat the oil in a pressure cooker over medium heat. Once it’s hot, add the cumin seeds. Let them crackle for a few seconds – that’s when you know they’re ready to release their flavour!
3. Add the chopped onions and minced garlic to the cooker. Sauté them until they become translucent and fragrant, about 3-5 minutes.
4. Now, add the cauliflower florets and cook for a couple of minutes, until the raw aroma disappears.
5. Sprinkle in the pepper powder, mixed herbs, and salt. Give everything a good stir and sauté for another 2 minutes.
6. Pour in 1.25 cups (300ml) of water, close the pressure cooker lid, and cook for 3 whistles on medium heat.
7. Once the cooker has cooled down completely, carefully open the lid. Use a hand blender to blend the mixture into a super smooth puree. Be careful – it’s hot!
8. Pour the puree back into the cooker, add the milk, and simmer for 2 minutes, stirring constantly. This helps everything come together beautifully.
9. Finally, pour into bowls and garnish with grated cheese, a sprinkle of extra pepper, and a few fresh herbs. Serve hot and enjoy!

Expert Tips

• Don’t skip the soaking step for the cauliflower! It really does make a difference in the texture of the soup.
• If you don’t have a pressure cooker, you can cook the cauliflower in a regular pot. Just simmer it in the water until it’s tender, about 15-20 minutes.
• Taste as you go! Adjust the salt and pepper to your liking.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of red chilli powder to the soup for a bit of heat.
• Garlic Lover’s Dream: If you’re a garlic fanatic like my dad, feel free to add an extra clove or two!
• Potato Power: For an even creamier soup, add a small potato to the pressure cooker along with the cauliflower.

Vegan Adaptation

Want to make this soup vegan? It’s super easy! Simply substitute the milk with your favourite plant-based milk (almond, soy, or oat milk work great) and skip the cheese garnish.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your mixed herbs don’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the pepper powder to ¼ teaspoon.
• Medium: Use the recipe as written.
• Spicy: Add ¼ – ½ teaspoon of red chilli powder along with the pepper powder.

Festival Adaptation

This soup is perfect for cooler months like December and January, or for festivals like Lohri and Makar Sankranti. It’s warming, comforting, and a great way to start a festive meal.

Serving Suggestions

This creamy cauliflower soup is delicious on its own, or you can serve it with:

• A side of crusty bread for dipping.
• A fresh green salad.
• A sprinkle of toasted croutons.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

Is this soup suitable for a weight-loss diet?

Absolutely! Cauliflower is low in calories and high in fibre, making this soup a healthy and filling option for weight loss.

Can I use frozen cauliflower florets in this recipe?

Yes, you can! Just make sure to thaw them completely and drain off any excess water before using.

What kind of milk works best for this soup – full fat, skimmed, or plant-based?

Full-fat milk will give you the richest and creamiest result, but skimmed or plant-based milk work just fine too.

How can I adjust the consistency of the soup?

If the soup is too thick, add a little more water or milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken up.

Can this soup be made ahead of time?

Yes! You can make the soup a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.