It’s April in Southern California, and I’m staring at the grill every night saying, “Okay, tomorrow. Tomorrow, we grill.” But this being a weird April for weather, tomorrow comes, and it’s just not quite grilling weather. I mean, we had snow falling in the near mountains just two days ago. I can’t even find the energy to clean the grill.
So I’m thinking soup these days. Lots of soup. My trusty Lentil Soup is on deck (I always have the makings for lentil soup because when the craving hits, it hits hard), but a cruise through the refrigerator reminded me that I had leftover roasted cauliflower. I vaguely recall thinking “soup” at the time. Then the moment came and, voila!, I’d made this soup.
[box type=”note” style=”rounded” border=”full”]This recipe is cauliflower soup the long way, but, as you can see from the above, you can shortcut it by using leftover roasted cauliflower. Heck, ain’t nobody making you do the roasting either. It’s your soup, do it the way that works best for you![/box]
Roasted Cauliflower Soup
By Published: April 26, 2013
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This soup is both light and hearty. It hits the spot on cold evenings and not-quite-warm enough for barbecuing nights.
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil divided
- Salt and pepper
- 1/2 onion diced
- 2 cloves garlic
- 1 teaspoon ginger minced, optional
- 2 cups vegetable stock
- 1 teaspoon curry powder (or a mix of ground coriander seeds, ground cumin seeds, hot chili/cayenne/chipotle, cinnamon, and salt…or your own mix)
- 1 teaspoon cumin ground
- 1 cup heavy cream
- 1 cup milk
Instructions
- Preheat oven to 450 degrees.
- Cut the cauliflower into 1-inch florets and place on large baking sheet. Toss with one tablespoon of olive oil (I use my hands) and sprinkle lightly with salt and pepper. Roast the cauliflower on rack in the upper third of the oven for 30 − 40 minutes, or until golden brown. Turn once during roasting to brown evenly.
- Heat the remaining tablespoon of olive oil until shimmering and add the onions. Cook until very soft and translucent. Add the garlic and ginger (if using) and saute for one minute.
- Add the roasted cauliflower, chicken broth, and spices. Bring to a boil, then lower heat and simmer until the cauliflower is falling-apart soft. This will take maybe ten minutes at the most.
- Pull out your trusty blender, and puree the cauliflower mixture, working in batches if necessary, to your desired smoothness. I usually like mine with a little bit of texture.
- Return the cauliflower puree to the saucepan. Keeping the heat at medium, add the cream and milk — you can play with proportions depending on how thick you like your soup.
- Heat all the way through. Taste and adjust seasonings. If you’re feeling fancy, serve with toasted cumin seeds on the top.
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