You are here: Home > Course > Soups > Thick / Creamy Indian Soups > Roasted Cauliflower (gobi) Soup Roasted Cauliflower (gobi) Soup by PK'sKitchenEquations Cauliflower is in season and the weather is chilling. So, a warm cauliflower soup made in a healthy way makes for a wonderful winter recipe. 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Close 16 Dec 2014 This recipe has been viewed 15334 times Roasted Cauliflower (gobi) Soup recipe - How to make Roasted Cauliflower (gobi) Soup Tags Thick / Creamy Indian SoupsSauteBoiledWestern PartyNon-stick PanDeep Pan Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 601 hours 4Makes 4 servings Show me for servings Ingredients 1 medium cauliflower , cut into florets1/4 cup finely chopped onions2 tsp finely chopped garlic (lehsun)1/4 tsp freshly ground black pepper (kalimirch) salt to taste1/2 tsp dry red chilli flakes (paprika) , optional1/2 tsp dried mixed herbs , optional1 tbsp oil bread croutons for garnishingTo Be Soaked In Water For 30 Minutes5 almonds (badam)5 pistachios Method MethodBlend the soaked almonds and pista in a mixer into a smooth paste. Keep aside.Heat oil in a pan and add the garlic and onions and saute till onion turns translucent.Add the cauliflower pieces and a pinch of salt and saute till it is cooked completely.This gives the soup a roasted taste. Let it cool.Blend the roasted cauliflower along with 1 cup water into a smooth paste.Heat oil in the same pan used previously and add the chilli flakes, mixed herbs and cumin seeds powder and saute for a few seconds.Add the blended cauliflower paste, almond-pista paste and enough salt, mix well and add more water depending on the soup consistency you need.Let it come to a boil and then remove from heat, serve onto soup bowls and top with rusk or croutons and some pepper powder.Serve hot.