Recipe: Roasted Cauliflower Soup
Roasting cauliflower before blending it into soup brings out the sweetness of the vegetable, which is further enhanced by the addition of garlic and spices. Spread the word … this creamy (without any cream!) cauliflower soup is full of robust flavour.
1 head cauliflower, cut into uniform pieces
2 tbsp olive oil
¼ tsp kosher salt
2 tbsp butter
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
½ tsp kosher salt
1 large garlic clove, minced
1 tsp apple cider vinegar
1 tsp curry powder
½ tsp ground cumin
1/8 tsp cayenne pepper
5 cups chicken broth
Sour cream, to garnish
Green onions, chopped, to garnish
1) Preheat oven to 400ºF. In a large bowl, toss cauliflower, olive oil and salt together. Place cauliflower in a shallow roasting pan and roast 18-20 minutes until tender, stirring halfway.
2) Meanwhile, heat butter in a large soup pot over medium-high heat. Add onions and sauté until softened, 3-4 minutes. Stir in carrots, celery and salt, cooking another 3-4 minutes, until vegetables begin to soften. Add garlic, apple cider vinegar, curry powder, cumin and cayenne and sauté for 2 minutes more. Add roasted cauliflower and chicken broth to the pot. Bring to a boil, reduce heat and simmer for 10-15 minutes, until the cauliflower is soft enough to puree. Remove from heat and puree soup in two batches, using a handheld or countertop blender. Garnish each serving with a dollop of sour cream and chopped green onions.
Bite Me Bit: “I live on good soup, not on fine words.” -Molière
Try this Creamy Potato Soup with Spiced Chickpeas for another creamy-yet-creamless, warming soup.
Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.