Cauliflower Veggies Fusion Soup
Cauliflower Veggies Fusion Soup with Rai-Hing Tadka is a nutritious and flavorful dish, perfect for a light meal or appetizer. The soup combines the goodness of cauliflower, carrots, beans, bell peppers, and peas with aromatic garlic and hing tadka. It's gluten-free and heart-healthy, loaded with fiber, antioxidants, and vitamins. This dish is perfect for weight-conscious individuals or those looking for a wholesome, comforting soup.
Nutrition Facts
Per serving
Energy
48 kcal
Protein
2 g
Carbs
8 g
Fat
2 g
Fiber
2 g
Ingredients
Cauliflower
1 cup, florets (200g)
Green Beans (Chopped)
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (50g)
Green Peas
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Black Mustard Seeds
0.5 tsp (2.5g)
Asafoetida
1 pinch (0.4g)
Carrot
0.25 cup, chopped (50g)
Plain Water
4 medium cup (1000g)
Chopped Onion
0.25 small cup (25g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.5 tsp (1g)
Instructions
Preparation
-Blanch cauliflower: Boil cauliflower florets in water until soft. Cool and blend into a smooth paste.
Cooking Steps
Heat oil in a pan. Add rai (black mustard seeds ) and let them splutter. Add hing (asafoetida), minced garlic, and finely chopped onion. Sauté until onions turn translucent.
Add chopped carrots, French beans, bell peppers, and green peas to the pan. Stir well and cook until gets tender.
Add the blended cauliflower paste to the pan, along with the remaining water. Mix well.
Bring the soup to a gentle simmer and cook for 5–7 minutes, allowing the flavors to meld together.
Add salt & black pepper powder to taste.
Serve the soup hot.