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Roasted Cauliflower Chicken Soup Recipe

Roasted Cauliflower Chicken Soup is a popular Indian Side Dish
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 - Cauliflower cut into florets
  • 1 cup - chopped Carrots
  • 2 Cloves - garlic, chopped
  • 2 tbsp - Olive oil or Ghee
  • 1/2 tbsp - Cumin seeds
  • 2 cups - Chicken broth
  • 1 - Bay Leaf
  • 1 cup - non-fat Cream
  • How to Make Roasted Cauliflower Chicken Soup:

    1. Pre-heat the oven to 400 degrees F.
    2. Toss the vegetables, garlic, and cumin in a bowl or plastic bag with the oil or ghee and roast the mixture in the oven until the cauliflower begins to brown (about 15-20 minutes).
    3. Remove from oven and cook the cauliflower mixture in the chicken broth and added bay leaf for 20 minutes.
    4. Throw away the bay leaf.
    5. Puree the ingredients in a blender, adding the cream slowly until the soup is liquefied and is a good consistency.
    6. Garnish with cilantro or a dab of sour cream and serve hot or refrigerate and serve cold.




     

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