Zucchini, Cauliflower And Dried Rose Petal Soup

Name: Zucchini, Cauliflower And Dried Rose Petal Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 15 ml Olive Oil; 1 Yellow onion (large, sliced); 1/4 tsp Ginger paste; ½ tsp Garlic paste; ¼ tsp Ground cinnamon; ¼ tsp Ground cumin; 1 ½ cup Yellow zucchini (peeled and roughly chopped); 3/4 cup Cauliflower (florets & stem, peeled and roughly chopped); 3 ½ cup Vegetable stock; 2 tsp Yellow Rose petals (dried, roughly chopped); ½ Lemon; 8 gm Pistachio nuts; 1 tsp Dried Pink Rose petals; 1 gm Saffron (broiled)

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About Zucchini, Cauliflower And Dried Rose Petal Soup

Enjoy your monsoon or winters with this 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.

3.84 from 6 votes

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Recipe Time & More

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Served AsBeverages Snacks Soup

Recipe TasteSavoury

Calories - 112 kcal

Servings - 2

Ingredients

▢ 15 ml Olive Oil
▢ 1 Yellow onion large, sliced
▢ 1/4 tsp Ginger paste
▢ ½ tsp Garlic paste
▢ ¼ tsp Ground cinnamon
▢ ¼ tsp Ground cumin
▢ 1 ½ cup Yellow zucchini peeled and roughly chopped
▢ 3/4 cup Cauliflower florets & stem, peeled and roughly chopped
▢ 3 ½ cup Vegetable stock
▢ 2 tsp Yellow Rose petals dried, roughly chopped
▢ ½ Lemon

For Garnishing

▢ 8 gm Pistachio nuts
▢ 1 tsp Dried Pink Rose petals
▢ 1 gm Saffron broiled

Instructions

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In a non-stick pan add olive oil, heat the oil and add onion, ginger and garlic paste. Salute for 2 minutes.
▢
Add cinnamon and cumin powders. Cook for 02 minutes.
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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.
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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.
▢
For Serving : Serve in a cappuccino cup, sprinkled a little cinnamon powder.
▢
Chef tip: You may add curry powder to the soup if desired and temper it with curry leaves and mustard seeds to further enhance its flavors.

Recipe Notes

About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.

She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.

Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.

Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

Explore Recipes by Tags soup recipes winter recipes

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3.84 from 6 votes

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4 Comments

Parul Jain

January 17, 2023 / 2:54 pm Log in to Reply

This is wonderful! Can’t wait to taste it.
Aditya Bhasin

June 16, 2017 / 11:11 am Log in to Reply

I’m loving this recipe already!
Jayna Talreja

June 23, 2016 / 10:20 pm Log in to Reply

I’m loving this recipe already!
Nikhil Singh

June 25, 2015 / 7:06 pm Log in to Reply

Absolutely wonderful! Can’t waitÂ toÂ makeÂ it.