Curried roasted cauliflower soup
April 29, 2012 § Leave a comment
Not to pat myself on the back here, but this is another home run. But I can’t take the credit for finding this recipe – a very good friend sent it along to me raving about it. I’ve been sitting on the recipe for weeks because, I’ll be honest, it sounded too healthy to be good. No dairy, very little fat, and VEGAN. But, I must say – some kind of alchemy happens when you roast and puree a cauliflower – it tastes really naughty. And I mean that in the best way possible.
I had this for dinner tonight with a simple spinach salad and a bread roll. It was delicious and extremely filling. Plus it had the added benefit of making me feel healthy (after all that Greek risotto)! Picture coming tomorrow… Recipe heavily adapted from this one.
Curried roasted cauliflower soup (which could totally be made without the curry if you don’t like it)
Serves 3. Probably supposed to serve 4, but not where I live. If you wanted it to serve 4 you could make it thinner by adding more stock – as is it’s very thick and hearty. Mmmm.
- 1 large head cauliflower
- 4 tablespoons olive oil
- ~ 1-2 Tbsp. curry powder (or cumin, or whatever you’re feeling)
- 1/2 tsp salt
- 1 large onion, chopped
- 2 cloves garlic, chopped roughly (remember, the soup will be blended later)
- 4 cups water or stock (I used stock and skipped the salt above)
Set oven to 350. Wash cauliflower, then pat dry. Break it into 5 or 6 big chunks (to get more surface area for roasting). Rub the chunks with ~ 2 Tbsp of olive oil and then rub the curry powder on the cauliflower (the original recipe also calls for salting it, but I didn’t).
Place cauliflower in roasting pan with 1/2 cup of water and roast for ~45 minutes (basically until it’s brown and roasted looking and is easily pierced with a knife). Let cauliflower cool while you prepare rest of soup base.
In a large pot (big enough for the soup!) cook the onion over medium low heat in the remaining 2 Tbsp of oil until translucent – about 10 minutes. Toss in the garlic and cook for another minute. Add the water or stock. Break apart the roasted cauliflower and chuck in the pot. Simmer for at least 10 minutes. Taste the broth and see if it needs more seasoning/curry powder. I added some cumin at this point. Let simmer a few minutes longer.
Blend the soup in batches until it is smooth. Bring back up to a simmer. Then enjoy hot! May I suggest topping your soup with a grind of black pepper and some parmesan shavings?? Thanks.