Ingredients
- 1 nos Leek
- 1 small Cauliflower/ Gobhi
- 2-3 cloves Garlic/ Lehsun
- 3 cups Water (or vegetable stock)
- To Taste Salt
- To Taste Black Pepper crushed
Servings: People
Instructions
- Cut the leek white part and discard dark green part. Slit it lengthwise and chop roughly. Dip this chopped leek in water tub and rest for 5-6 minutes. (As leek tends to have dirt inside the layers, its more important to wash it nicely.)
- Meanwhile wash and clean cauliflower and dip in water tub for 4-5 minutes.
- Now in a pressure cooker, take washed leek, cauliflower, garlic clove, salt and 3 cups of water (or vegetable stock). Pressure cook at high for 1 whistle and at low for 2 more whistles. Switch off the fame and let it cool down.
- Check the pressure cooker if cooled enough, open and transfer the mix in to a blender and blend to smooth puree.
- Now in the same pressure cooker, strain the puree, adjust the consistency with water.Add freshly crushed black pepper and let it boil. When a single boil comes, reduce the flame to low and cook for another 2-3 minutes after that switch off the flame. Cover and keep aside for 4-5 minutes.
- Pour in to serving bowls, garnish with some crushed black pepper and serve warm. Enjoy!
Recipe Notes
- Clean and wash leek very nicely as it has dirt inside the layers.
- Straining of puree is important to avoid any unwanted big piece.
- Do not boil the puree too much, just 2-3 boils are enough.
- You may adjust the quantity of garlic, 2-3 cloves are enough for very mild taste.
- Jains may avoid garlic.
- Click here for more Soup Recipes.
"Be Vegetarian Be Happy"
"Live and Let Live"
Share this Recipe
