Saffron Cauliflower Velouté of Mysore

This creamy, comforting soup from the southern Indian city of Mysore is infused with the subtle earthy flavors of saffron and cauliflower. The addition of fresh cilantro and crunchy cashews adds a satisfying textural element.

🛒 Ingredients

• 1/2 tsp saffron threads
• 1 head cauliflower
• 1 medium onion
• 2 inch ginger
• 3 cloves garlic
• 1 dried red chili
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• to taste salt
• 1/2 tsp cumin seeds
• 1/4 cup cashews
• 1/4 cup fresh cilantro
• 2 tbsp ghee
• 1 can coconut milk
• 2 cups water

👨‍🍳 Instructions

1. 1

   Heat 1 tablespoon of ghee in a large saucepan over medium heat.

2. 2

   Add cumin seeds and let it sizzle for a few seconds.

3. 3

   Add chopped onion, ginger, and garlic. Sauté until the onion is translucent.

4. 4

   Add coriander powder, turmeric powder, and salt. Mix well.

5. 5

   Add dried red chili and sauté for a minute.

6. 6

   Add cauliflower and sauté for 5 minutes.

7. 7

   Add water and bring to a boil.

8. 8

   Reduce the heat to low and cook for 10-12 minutes or until the cauliflower is tender.

9. 9

   Using an immersion blender, puree the mixture until smooth.

10. 10

    Return the saucepan to medium heat and add coconut milk. Stir well.

11. 11

    Add saffron threads and stir well.

12. 12

    Simmer for 5-7 minutes or until the soup thickens.

13. 13

    Garnish with fresh cilantro and cashews.

💡 Pro Tips

This soup is best served hot. For an extra creamy soup, add more coconut milk. To avoid burning the ghee, keep the heat at medium.

📊 Nutrition per Serving