ROASTED CAULIFLOWER SOUP
To me, this creamy soup is the equivalent of a big warm hug. The roasting of the cauliflower adds depth of flavor and earthiness, and the spices give it its warming quality—it’s a staple in my winter recipe rotation. Even my kid, who is not a fan of cauliflower, likes it.
This recipe is dairy-free, but it can be varied. If you prefer a lower carbohydrate version, simply remove the potato, and substitute with fresh cream or coconut cream at then end, when blending.
Servings: 4 as a main or 8 as a side (2 quarts)
Ingredients
1 large head of cauliflower, or 2 small, sliced
2 tablespoons oil of choice (olive, avocado, coconut)
1 potato, chopped and peeled (I leave mine unpeeled)
1 onion, chopped
1 teaspoon coriander, ground
1/2 teaspoon fennel seeds, ground
1/4 teaspoon cardamom, ground
1/2 teaspoon thyme, dried
1/2 teaspoon oregano, dried
2 cloves of garlic, minced
1 teaspoon salt
4-5 cups of broth (veg or chicken), or water
Salt & Pepper to taste
Garnish ideas: toasted coconut flakes, sunflower or sesame seeds, chopped cilantro
Pre-heat the oven at 375 while preparing the cauliflower.
Toss the sliced cauliflower with 1 tablespoon of the oil, season with salt and pepper, and roast until soft and golden, about 20-30 minutes
While the cauliflower is roasting, steam the potato and, separately, place a soup pot over medium heat. Add 1 tablespoon of oil to the pot and when warm add the onion. When the onion begins to soften, about 3-5 minutes, add all the spices and garlic and sauté for another 2 minutes, stirring to prevent from burning.
For immersion blender:
Add the potato, roasted cauliflower, and salt to the pot. Add 4 cups of broth or water and blend. If the soup is too thick, add more liquid. Season to taste. Leave the blended soup in the pot until warm, but avoid letting it boil.
For regular blender:
Pour 2 cups of room temperature broth or water in the blender and add sautéed onions, steamed potato, roasted cauliflower, salt and pepper (you might have to do this in two batches). Blend until smooth. Return the blended soup to the pot adding 2 more cups of broth or water and mix thoroughly. Add more liquid if needed. Season to taste. Warm through over medium heat until ready to serve. Serve with garnish of choice.