Cauliflower and Paneer Soup

I have had a packed of frozen paneer in the freezer for the past month and couldn’t decide what to make with it. I pondered over different ideas then came to the conclusion that I wanted to try it in a soup. My husband is not a big paneer fan and both my daughter and son don’t like it much either so I wanted to make something I hadn’t tried before. I am pleased to say that they all loved this soup and even enjoyed the cauliflower, which was something I usually only ever make in an unhealthy cheesy sauce. I have tried to cut out other cheeses and paneer certainly is the best cheese that I could think of to compliment the cauliflower.


      2 litres of boiling water

Make stock using:

    • 1 red pepper
    • 1 celery stick
    • 1 carrot
    • 2 cloves garlic
    • 1/2 inch piece of ginger
    • 1 shallot
    • 1 fresh green chilli (including seeds)
    • 1 tsp cardamom pod (taken out of the shell – seeds only)
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp fenugreek seeds
    • 1 tsp mustard seeds
    • 1 teaspoon peppercorns
    • Pink Himalayan salt to taste
    • Black pepper to taste

Blend stock ingredients in a blender till finely chopped.
Once blended add to the boiling water.


  • 1 small tin tomato puree (approx. 142grams)
  • 1 star aniseed
  • 1 bayleaf

Once stock has come to the boil add:

  • 300grams cauliflower
  • 300grams paneer
  • 300grams sweetcorn
  • 1 x 400g tin of butterbeans

Cook for roughly 40 minutes and remove the star aniseed and bayleaf once
ready to serve.

This recipe has been entered in the No Croutons Required challenge for October 2014, co-hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen

Cauliflower and Paneer Soup - 1

Cauliflower and Paneer Soup - 1


  1. says

    Wow Niki. I absolutely adore paneer and I love what you have done with this soup. I really like the spicing in this dish and the addition of cauliflower and buttterbeans too. Thanks so much for sharing with NCR.

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