The green peas and cauliflower soup is one that got featured on my Sunday lunch menu. A dish that is nutritious, high on fiber and easy to make its perfect for your holiday lunch menu or a weekday night menu when you have so much on hand to finish and want to spend quality time with the family too.
Here we go
Ingredients for the Green Peas and Cauliflower Soup
Green Peas (frozen) -1 cup (you may use fresh too if you like)
Cauliflower -1/4 cup (chop into small florets)
Salt - to taste
Onion - 1 small onion(chopped finely)
Pepper powder - 3/4 tsp (preferably freshly ground)
Garlic cloves - 2 to 3(chopped)
Water - 2 cups
Method for making the Green Peas and Cauliflower Soup
1- Add the chopped onion, green peas, cauliflower and garlic in a pan. Add a cup of water. Cover and cook for 5 to 8 minutes on medium flame. Add water if required for cooking the veggies.
2- Once the veggies are cooked, cool completely. Blend adding half cup of water into a smooth paste.
3- Put the puree back into the pan, add the remaining half cup of water(add a little more if you wish to have it of thinner consistency) and mix well. Heat on low flame. Check salt. Add the freshly ground pepper powder and mix well. Let it come to a boil. Switch off. Serve hot with a slice of garlic bread or any other bread of your choice.
1- If you wish to have it thicker and creamier, you may finish it with 1/4 cup cup of milk or cream(I did not add as I wanted to do a lactose free version).
2- You may add a pinch of oregano or even ajwain or caraway seeds (which I consider the Indian Oregano) at the end before taking off the gas.
3- This soup can be served hot or chilled.