Indian Cauliflower Soup with Paneer

01Method

1. 1

   Heat the ghee in a large pot and sauté the onion until translucent, about 5 minutes. Stir in the garlic, ginger, chilli, cumin, coriander, and turmeric, and cook for another 2 minutes.

2. 2

   Set aside 2 cauliflower florets. Add the remaining cauliflower and potato to the pot, pour in the stock, and bring to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until the potato is tender.

3. 3

   Reserve 2 tablespoons of coconut milk. Stir the remaining coconut milk into the pot, remove from heat, and let cool for 10 minutes.

4. 4

   Meanwhile, pan-fry the reserved cauliflower florets, sliced lengthwise into 5mm pieces, in the remaining ghee until golden, about 3 minutes.

5. 5

   Blend the soup until smooth, return it to the pot, season with salt and pepper, and simmer for 5 minutes over medium heat.

6. 6

   Divide into bowls and drizzle with the reserved coconut milk and olive oil. Top with sliced paneer and the fried cauliflower florets, then garnish with fresh coriander leaves. Serve with naan bread.