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Healthy recipe: Cauliflower, pear and oregano soup

Enjoy this warm and hearty soup this monsoon.

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Written By: Bhakti Paun Sharma | Published : August 14, 2017 11:06 AM IST

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Monsoons are the season to gorge on hearty, hot soups. Not only are they a healthy dinner option but they are light and soothing in this season. Chef Reetu Uday Kugaji, Chef, Mentor, Culinary Expert & Author, Hospitality and Food Consultant shares this healthy soup recipe with the goodness of cauliflower, pear and fresh oregano, flavoured with ginger, garlic, powdered cinnamon and cumin, sprinkled with lemon juice and garnished with oregano and drizzled with olive oil. Cauliflower is great for your kidneys and pears improve digestion. The vitamin C in cauliflower improves your immunity which is an essential during this season. So here's the recipe you must try:

Ingredients:

  • Olive oil-15 ml
  • Yellow onion, sliced-01 large
  • Ginger paste- 1/4th tsp.
  • Garlic paste- tsp.
  • Ground cinnamon- tsp.
  • Ground cumin- tsp.
  • Cauliflower florets & stem, peeled and roughly chopped- 01 cup
  • Pears- 02 nos (small)
  • Oregano, fresh- bunch
  • Vegetable stock- 3 cups
  • Pistachio nuts, lightly toasted & roughly chopped- 02 tsp
  • Lemon- no

For the seasoning:

Salt to taste

White pepper powder- tsp

For the garnish:

Oregano fresh- a few sprigs

For drizzling:

Extra Virgin Olive Oil- 01 tsp

Method:

  1. In a non-stick pan add olive oil, heat the oil and add onion, ginger and garlic paste. Saut for 02 minutes. Add cinnamon and cumin powders. Cook for 02 minutes. Add the cauliflower. Cook till it is tender. Add the peeled and cubed Pears and oregano. Add the vegetable stock.
  2. 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.
  3. Add salt and white pepper.
  4. Simmer for another five minutes.
  5. Just before service add lemon juice.
  6. Serve hot/warm garnished with fresh oregano, drizzled with olive oil.

Chef tip: You may add curry powder to the soup if desired and temper it with curry leaves and mustard seeds to further enhance its flavours.

Image Source: Chef Reetu Uday Kugaji

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Bhakti Paun Sharma

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