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Cauliflower rasam

Cauliflower rasam

A light and fragrant soup using seasonal vegetables and potatoes. Perfect for lunch or dinner starter during this hot summer

Season : Spring & Autumn   

Course: Soup

Complexity: Easy

Prep time: 10-15 min

Cooking time: 15-20 min    Category: Veg/ Meat
Serves: 4-6


12 to 14 cauliflower florets 

10 to 12 tenderstem broccoli 

3 small jersey royal potato cubed 

2 banana shallots chopped    

2 Garlic cloves chopped        

¼ tsp crushed fennel 

½  tsp crushed cumin 

1 green chilli (deseeded)   

2 bay leaf  

2 cloves 

Salt to taste


6 Curry leaves     

2 TBSP olive oil     

1 tsp asafoetida

1.2 litre of vegetable stock



1 tsp freshly crushed black pepper  

Red chilli chopped 

Spring onion chopped 

1 TBSP Tamarind sauce /lime juice 

Roasted sunflower seeds


  1. Heat the pan with oil and add cloves, bayleaf, fennel, cumin and fry on  medium heat for a minute.
  2. Add garlic, curry leaves, shallots, salt, green chilli  and asafoetida.  Saute for couple of minutes 
  3. Add potatoes, cook for 2 to 3 minutes until softened. 
  4. Pour the stock and bring it to boil.
  5. Add cauliflower and broccoli. Simmer for 10 to 15 minutes 
  6. Garnish with freshly cracked black pepper, chopped chilli, spring onion, tamarind paste and sunflower seeds.