Take a piece of cauliflower and cut it into half. Cut it further into small florets. Wash them nicely and keep aside. (Pro tip: You may wash the cauliflower florets in saline water. It will kill the insects, if any).

Now, heat 2 tbsp of butter in a frying pan or kadai on a medium flame. When it melts, add 1 tbsp of finely chopped onions and 1 tsp of garlic to it. Sauté them for about two minutes or so.

Add the washed cauliflower florets along with ¼ tsp of black pepper powder and ½ tsp of salt. Mix and cook them nicely for about 5 minutes on a medium flame.

When the cauliflower is cooked nicely, add 4 cups of water to it. Mix and cook for about a minute more.

Then, add a chicken stock cube to it and mix nicely.

Cook it until the water comes to a roll boil.

Cover and cook for 5 to 7 minutes on a medium flame.

In the meantime, crack one egg in a separate bowl or cup and whisk it nicely with a fork.

Pour the whisked egg slowly to the soup while stirring it continuously with a spatula in your other hand.

Now, take another mixing bowl and put 1 tbsp of corn flour in it along with 2 tbsp of water. Mix it nicely to make a smooth slurry.

Now, pour the corn flour mixture in the soup as well while stirring it continuously as you did while adding the whisked egg. Let it cook for another 5 minutes or so.

Now, add ½ tsp of black pepper powder and mix it nicely.

Check the consistency of the soup.

Finally, add a fistful of finely chopped fresh coriander leaves to the soup. Mix well and switch off the gas stove.

Your healthy and tasty cauliflower soup is ready to enjoy. Transfer it to a serving bowl, garnish it with a few finely chopped coriander leaves again and have it hot.