Zucchini, Cauliflower and Dried Rose Petal Soup

Who said you have to consume boring food to remain fit…. Try delectable and loaded with veggies soup recipe and you gonna love it.

A hearty, smooth and silky soup prepared with the goodness of zucchini, cauliflower and dried rose petals, flavored with ginger, garlic ,powdered cinnamon and cumin, sprinkled with lemon juice and garnished with pistachio nuts, rose petals and broiled saffron.

 Preparation Time: 10 minutes

Cooking Time:20 to 25 minutes

Serves: 4

Ingredients and Quantity:

Olive oil-15 ml

Yellow onion, sliced-01 large

Ginger paste- 1/4^th tsp.

Garlic paste- ½ tsp.

Ground cinnamon-¼ ^th tsp.

Ground cumin- ¼ ^th tsp.

Yellow zucchini, peeled and roughly chopped- 1 ½ cups

Cauliflower florets & stem, peeled and roughly chopped- 3/4^th cup

Vegetable stock- 3 ½ cups

Yellow Rose petals dried, roughly chopped- 02 tsp

Lemon- ½ no

For the seasoning:

Salt –to taste

White pepper powder- ¼ th tsp.

For the garnish:

Pistachio nuts- 08 gm.

Dried Pink Rose petals- 01 tsp.

Saffron, broiled-01 gm.

Method:

In a non-stick pan add olive oil, heat the oil and add onion, ginger and garlic paste. Sauté for 02 minutes. Add cinnamon and cumin powders. Cook for 02 minutes. Add the cauliflower and zucchini. Cook till the vegetables are tender. Add the yellow rose petals. Add the vegetable stock.

Cover and cook for 15 mins. You may add more vegetable stock if required. Switch off the flame and set aside to cool. Blend into a very smooth puree.

Add salt and white pepper.

Simmer for another five minutes.

Just before service add lemon juice.

Serve hot / warm garnished with Pistachio nuts blanched, peeled and slivered, broiled saffron and dried pink rose petals.

Chef Tip: You may add mild curry powder to the soup if desired and temper it with curry leaves and mustard seeds to further enhance its flavors.