CAULIFLOWER, CILANTRO AND PIS­TA­CHIO SOUP

Woman's Era - - Short Story -

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

IN­GRE­DI­ENTS:

15 ml olive oil 1 large yel­low onion, sliced

1/4 tsp gin­ger paste

1/2 tsp gar­lic paste

1/2 tsp ground cin­na­mon

1/4 tsp ground cumin

1 cup cauliflower flo­rets & stem, peeled and roughly chopped

1/4 bunch cilantro, roughly chopped

3 1/2 cups veg­etable stock

2 tsp pis­ta­chio nuts, lightly toasted & roughly chopped

1/2 lemon

For sea­son­ing:

salt to taste

1/4 tsp white pep­per pow­der

For gar­nish­ing:

8 gm pis­ta­chio nuts, whole

8 sprigs cilantro, sautéed

1 tsp olive oil

METHOD

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 2 min­utes. Add the cauliflower. Cook till it is ten­der. Add the Cilantro and pis­ta­chio. Add the veg­etable stock. 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. Add salt and white pep­per. Sim­mer for an­other five min­utes. Just be­fore ser­vice add lemon juice.

Serve hot/warm gar­nished with Pis­ta­chio nuts , cilantro and driz­zled with olive oil.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.