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Baked Cauliflower Cream Soup

Updated: Aug 2, 2019


Cauliflower Cream Soup

Serves 2 + Vata, - Pitta, - Kapha


1 small head of cauliflower

1 medium size carrot

1 medium size potato

2 small fresh green onion & a handful of parsley chopped (optional)

half a teaspoon pepper

a pinch of grated nutmeg

3*1 cm butter or 3 tablespoon sunflower oil

salt to taste


A super simple recipe again! This time it is not for Vata types, rather for Pitta and even more for Kapha.


Method:


Cut the cauliflower in medium large florets, the carrot into 3, lengthwise and into 4 the potato. Put all in a pan with lid, put some salt and the pepper, plus melt half of the butter and add to it. Shake the stuff up and down and all around then put on a tray and in a preheated oven on 220 degree to bake. You will see the brown colour on the top of the vegetables when its ready.

This step is optional: I added the fresh onions and parsley because I like it and taste good. So melt the other half of the butter, roast the chopped onions and parsley for 2 minutes. Keep aside.

When the cauliflower mix is ready in the oven put it into the pan

with the onion and parsley, mix well and add approx. 6 dl of water.

or if you skipped the previous step, add the remaining of the butter and 6 dl of water. Boil for 5 mins.

The last step is to blend it with a hand blender and adjust the salt.


If you are a Pitta you can add some nuts of your favourite (roasted pumpkin seed or sunflower seed) or eat it with a slice of wholegrain bread.

For Kaphas it should be enough without anything else added.

If you are a balanced Vata go for it, however with imbalances it might cause bloating or gas problems.


Bon appetite!

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