Soups are definitely my fall back when I want something easy and comforting and this curried cauliflower soup is probably the one I make the most. Over the years of experimenting with flavors and techniques I have come up with a recipe I can share with confidence. There are some fussy bits about this recipe but don’t cut corners on toasting the spices or adding the garnishes it makes a world of difference.
2 medium heads of cauliflower, cut into small chunks
1 Tbs olive oil
2 Tbs butter
1 large onion, diced
3-5 cloves garlic, pressed
1 bay leaf
6 C chicken broth
1 1/2 Tbs curry powder (I used a sodium free mix)
1 tsp cinnamon
2 tsp cumin
2 Tbs honey
Greek yogurt and rye croutons to garnish
Preheat the oven to 450˚
1. Toss the cauliflower with the olive oil and season with a little salt and pepper and spread on a rimmed baking sheet lined with tin foil. Put in oven and let the cauliflower roast for 45 minutes to an hour, tossing them occasionally. Remove when they’re nice a golden and tender to the fork.
While the cauliflower is roasting…
2. Melt the butter in a medium stock pot then add the onion and garlic. Saute over medium heat until the onions are nicely caramelized.
3. Add the chicken broth and bay leaf and let it simmer, covered.
4. When the cauliflower is done transfer it to the pot and bring the soup to a boil, then reduce to a simmer.
5. Meanwhile, heat a sauté pan over medium high heat and add the cinnamon, curry powder and cumin. Stir constantly while the spices toast, when they’re smoking slightly and very fragrant (about 2 minutes) remove from heat and add to the soup. Stir it in totally.
6. Let the soup simmer for another 15-20 minutes then remove from heat. Take out the bay leaf and add the honey then, using a stick blender puree the soup. You can use a food processor and work in batches but be careful with the hot liquid.
7. Serve with the greek yogurt and croutons for garnish.