CAULIFLOWER SOUP

Ingredients:

250g cauliflower
150g Egg white
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon butter
200 ml almond milk
1 medium onion
1 teaspoon flour
water as required

Method:

Step 1 / 5

Wash and clean cauliflower under running water, and cut the florets using a chopping board. Keep the chopped cauliflowers aside till required. Peel and finely chop the onions in a bowl and keep aside.

Step 2 / 5

Next, put a deep-bottomed pan on medium flame and add enough water in it to cover the cauliflower florets along with salt. Then, allow the mixture to be cooked until the cauliflower becomes tender. Once the cauliflower is boiled, switch off the burner and keep aside.

Step 3 / 5

Now, put a deep-bottomed pan on medium flame and melt butter in it. Add the finely chopped onions in the pan and sauté for a minute. Next, add all purpose flour and stir well. Afterwards, add the milk to sauteed onion and flour mixture, and cook for another minute while stirring continuously.

Step 4 / 5

Finally, add the boiled cauliflowers in the pan with milk and sauteed onions, salt and nutmeg powder and the egg whites. Stir well to mix all the ingredients and cook for about 2 minutes. When done, switch off the burner and let the mixture cool at room temperature. Take out a few cauliflower florets for topping.

Step 5 / 5

Transfer the cooled cauliflower mixture into a mixer jar and blend until you achieve a smooth consistency. Transfer the mixture into a serving bowl and top it up with grated cheese and nutmeg powder and add the remaining cauliflower. Serve!

Nutrition Facts: