Creamy Cauliflower Coconut Soup

These days I get 20 - 30 minutes to cook our lunch. That's my baby's morning nap time when I try to finish my household work. Today's weather demanded something comforting and I managed to fix up a creamy bowl of cauliflower soup for us.
When my baby is playing around, I do the photography and blogging part. Now comes the time to relax. All set for a walk in the park with my baby. You guys have a great day and I'll see you soon with my next post.

Ingredients:
Cauliflower/Gobi Florets - about 4 cups
Coconut Cream - 200 ml
Onion - 1 medium
Green Onions - 6
Garlic - 2 big cloves
Coriander/Dhania Powder - 1 tsp
Cumin/Jeera Powder - 1 tsp
Black Pepper - 1 tsp
Aamchur/Dry Mango Powder - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Olive Oil - 2 tbsp
Croutons 
Salt

How to cook Creamy Cauliflower Coconut Soup:

• Finely chop onions and garlic. Chop the pale green and white parts of green onions finely. 
• Heat oil in a big pan. You can use butter as well. Add onions and garlic. Sauté until onions soften. Now add green onions and sauté for a minute. 
• Next, add all the spices - ground coriander, cumin, turmeric, aamchur and fresh ground black pepper. Sauté for another minute.
• Lastly, add medium chopped cauliflower florets and toss. Coat the florets well with the spices. Sauté for 2 - 3 minutes, until the florets are slightly roasted.
• Add 1/2 cup water and salt. Cook it covered until the florets are cooked soft and fall apart.
• Turn off the heat and puree the florets in small batches. Or you can use an immersion blender as well.
• Return the pureed cauliflower to the pot and turn on the heat. Add coconut cream and bring it to a boil. Taste for seasonings and your soup is ready.
• I have used half of a 400 ml can of Coconut cream. You can add more if you like. Or you can use canned coconut milk as well.

Garnish the soup with some chopped green onions or cilantro. For some crunch top the soup with croutons. Enjoy!