Silky Zucchini & Cauliflower Soup with Rose Petals
50 minutes
1092 reads
About Silky Zucchini & Cauliflower Soup with Rose Petals
Indulge in this luxurious and aromatic soup, perfect for chilly evenings or monsoon season. The delicate flavors of zucchini and cauliflower are beautifully enhanced by the subtle sweetness of dried rose petals, warm spices, and a bright lemon finish. This elegant recipe is surprisingly simple to make, creating a velvety smooth texture that will impress your guests. The garnish of pistachios, rose petals, and saffron adds a touch of visual flair and complements the unique taste profile.Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a new favorite. Its unique combination of ingredients makes it a memorable and sophisticated addition to any meal.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Soup
- 15 ml Olive Oil
- 1 Onion large, sliced, yellow
- 1/4 tsp Ginger Paste
- 1/2 tsp Garlic Paste
- 1/4 tsp Cinnamon ground
- 1/4 tsp Cumin ground
- 1.5 cup Zucchini peeled and roughly chopped, yellow
- 3/4 cup Cauliflower florets and stem, peeled and roughly chopped
- 3.5 cup Vegetable Stock
- 2 tsp Rose Petals dried, roughly chopped, yellow
- 1/2 Lemon juiced
- Salt to taste
- Pepper to taste, white
For Garnishing
- 8 gm Pistachios and slivered, blanched, peeled
- 1 tsp Rose Petals dried, pink
- 1 gm Saffron Strands broiled
Instructions
Sauté Aromatics
- In a non-stick pan, heat olive oil over medium heat. Add sliced onion and sauté until softened, about 5 minutes. Stir in ginger and garlic paste, and cook for another 2 minutes.
Add Spices and Vegetables
- Add ground cinnamon and cumin. Cook for 2 minutes, stirring constantly. Add the chopped zucchini and cauliflower. Cook until vegetables are tender, about 8-10 minutes.
Simmer and Blend
- Stir in dried yellow rose petals and vegetable stock. Bring to a simmer, cover, and cook for 15 minutes, or until vegetables are very tender. Add more stock if needed to adjust consistency. Remove from heat and let cool slightly.
Puree and Season
- Carefully transfer the soup to a blender and puree until completely smooth. Return the soup to the pan. Season with salt and white pepper to taste. Simmer for 5 minutes.
Finish and Garnish
- Stir in lemon juice just before serving. Ladle into bowls and garnish with slivered pistachios, broiled saffron, and dried pink rose petals. Serve hot or warm. Optional: Sprinkle with a pinch of cinnamon powder before serving.
Optional additions
- For a richer flavor, consider adding a teaspoon of curry powder along with the other spices. You could also temper the soup with a pinch of mustard seeds and a few curry leaves for an extra aromatic boost.
Recipe Notes
Expert Tips
- For a creamier soup, use full-fat coconut milk instead of some of the vegetable stock.
- If you don't have yellow zucchini, green zucchini will work just as well.
- Adjust the amount of rose petals to your preference. Start with less and add more if desired.
- Toasting the spices before adding them to the soup will enhance their flavor and aroma.
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Recipe Nutrition
Calories: 112kcalCarbohydrates: 21gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1735mgPotassium: 545mgFiber: 4gSugar: 10gVitamin A: 1123IUVitamin C: 55mgCalcium: 67mgIron: 1mg
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4 Comments
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This is wonderful! Can’t wait to taste it.
I’m loving this recipe already!
I’m loving this recipe already!
Absolutely wonderful! Can’t wait to make it.