Cauliflower Soup

Sorry for disappearing for a while. Things are kind of busy at my front and I really missed not adding anything on the blog. Today's post is about "soups". Somehow I have never been a soup person. Really strange, I know. The first soup that I really liked was creamy carrot soup, which I learnt from a Chef in Philly, perhaps because it was full of cream and butter.

Recently, I was introduced to cauliflower soup at a friend's (thanks M!) place. This was a instant hit for me. Soon enough, I found myself repeating it in my Kitchen. Here, I share this healthy soup with you.

Ingredients:
(Inspired by this recipe)
4 tablespoon butter or olive oil
4 garlic clove (optional, avoid if you don't like garlic)
1 large onion
2 medium size carrots (chopped)
2 large potatoes (chopped)
1 medium size cauliflower (chopped in small pieces)
2 (14.5 ounce each) vegetable broth
1 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon nutmeg
1 tablespoon mint or parsley or cilantro
1/4-1/2 cup freshly grated Parmesan cheese

- Heat butter or oil in a pan and add garlic and onion and saute for 5-8 minutes until translucent but not burnt
- Add carrots and potatoes and cook for  5 minutes
- Add broth and bring to boil
- Add cauliflower pieces and bring to boil again
- Reduce heat to low and cook for 20 minutes
- Switch off gas and let is cool for 10 minutes
- Puree in food processor or using any other gadget!
- Add milk, salt, pepper, nutmeg and continue heating at low flame
- Serve in soup bowl by garnishing with mint and one tablespoon of Parmesan cheese
- You can add any other vegetable of choice in the soup. Potatoes are essential as they provide the thickness and you can make soup with milk instead of heavy cream.