Cauliflower Soup with Tomato, Parmesan and Jalapenos Cornbread

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Creamy cauliflower soup with cornbreadFor a fulfilling and nutritious breakfast, do make this tasty preparation which consists of dual delight which can be prepared easily. The cauliflower soup has a creamy texture and perfectly complements the accompanying cornbread with delicious and cheesy topping. If you want to experiment a bit, you can add broccoli too in the cauliflower soup. This will not only change the flavor but will also make it bit colorful. If cornbread is not available, use regular toasted brown bread. And, of course, you can change the topping at will replacing the ingredients with the local preferences. So without wasting any time, let's get ready and quickly prepare this delicious and nutritious combo in a few easy steps.

Creamy cauliflower soup with cornbread
Cauliflower Soup with Tomato, Parmesan and Jalapenos Cornbread

Seasoned cornbread with hot cauliflower soup

Try this combination of creamy and lip-smacking cauliflower soup with crunchy cornbread with an equally tasty topping spiced up with chilies and cheese.

Preparation Time: 25 minutes
Cooking time: 35 minutes
Servings: 5

  • 500 gm cauliflower (coarsely diced)
  • 1/2 cup fresh cream
  • 2 tsp white onion paste
  • 1/4 tsp white pepper powder
  • 1 tsp cashew nut paste (slightly roasted)
  • 4 cups vegetable stock
  • 5 to 6 cornbread slices (halves)
  • 1/4 cup coarsely shredded Parmesan cheese
  • 4 to 5 pickled jalapenos (chopped)
  • 3 big tomatoes (sliced)
  • fresh ground black pepper
  • 5 to 6 tsp extra virgin olive oil
  • finely chopped spring onion leaves (for garnish)
  • salt to taste


  1. Pulse cauliflower in a blender with about 1/2 cup of cream to form a smooth paste.
  2. Heat 2 tsp olive oil in a nonstick sauce pan and add white onion paste in it.
  3. Saute till it turns translucent and follow it with adding cashew nut paste.
  4. Add blended cauliflower paste and switch the flame to low.
  5. Lightly stir fry for about 3 to 4 minutes.
  6. Add the vegetable stock and season with white pepper powder and salt.
  7. Switch the flame to medium and gently stir till it is reduced to about half or reaches the right consistency.
  8. On each cornbread slice, place tomato slices with Parmesan cheese strips and pickled jalapenos.
  9. Drizzle some extra virgin olive oil on top and grill or microwave for a minute on high setting.
  10. Sprinkle black pepper powder on top of hot bread topping.
  11. Take a generous helping of soup in a bowl.
  12. Drizzle some extra virgin olive oil on top and garnish with chopped spring onion.
  13. Garnish cornbread slices too with chopped spring onions and serve both with your favorite cream sauce.


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