Cauliflower Soup

This thick soup is a winter delight for us. Veggies can use paneer or other kind of cheese instead of boiled egg or they can have it without egg also.


  • Cauliflower – 1

  • Onion – 1 – Chopped finely

  • Milk – 2 cups

  • Spring Onion – 1 bunch
  • Boiled Egg – 2

  • Oregano – to sprinkle

  • Salt and pepper – as per taste

  • Spring onion greens for garnishing 

Take 1 tsp of olive oil in a kadai and fry the onion lightly. Make sure, it does not turn colored. Add chopped spring onions and fry them for some time. 

Add the cauliflower florets with a pinch of salt and again fry lightly. 

Now add the milk and vegetable stock( water, if you do not have veg. stock handy) and bring to boil. Let it simmer till the cauliflower softens.

Pour it in a mixer bowl and whiz through so that no lump is found. Put it over heat again and add some water if required. Bring it to boil. Adjust seasoning.

To serve, mash the boiled eggs roughly using a fork and season it with salt and pepper. Pour the soup in a soup bowl,  sprinkle oregano, boiled egg pieces and spring onion greens. Then…Slurp… Slurp… Slurp……