Cauliflower corn soup

Ingredients

• Cauliflower florets - 2 cups
• Corn kernels - 1/2 cup
• Potato - 1 small sized
• Celery - 1 stick
• Onion - 1/4 of a small onion
• Almonds - 15
• Milk - 11/2 cup
• Pepper - 1/4 tsp
• Chilli Flakes - a large pinch
• Grated Cheddar Cheese - 2 tbsp
• Salt - As per taste

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Preparation

• In a vessel add cauliflower florets, diced potatoes, chopped celery and chopped onions. Add just enough water to cover the vegetables. Cook covered on high till the water starts boiling.
• Once the water starts boiling, switch off the heat and let the vegetables cool down. Keep them covered with a lid.
• Use a slotted spoon and add the boiled vegetables to a grinder or a food processor and puree them if you do not want any vegetable pieces in your soup.
• Add the water in which the vegetables are boiled, if necessary to make the puree. Alternatively, you can even use a hand blender to puree the boiled vegetables.
  
• Grind the soaked almonds to a smooth paste by adding a little milk.
• Heat a non stick saucepan and add the cauliflower puree, water used to boil vegetables, milk, almond paste and corn kernels to it. Mix well and adjust the consistency of the soup by adding more milk if the soup is too thick.
• Let the soup boil and add salt, chilli flakes and pepper to it. Adjust the salt and let the soup thicken a little bit. Mix a tablespoon of cheese into the soup and switch off the heat.
• Spoon the soup into bowls and top with a little cheese and serve the cauliflower corn soup while it is hot.

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