ROASTED CAULIFLOWER SOUP
What you need:
Roasting the cauliflower
2 cauliflower, rinsed and well dried
Olive oil, about ¼ cup
1 tsp each: salt and sugar
2 Tbsp. olive oil
1 large onion sliced or diced
2 potatoes, cubed
2 Tbsp. curry powder
8 cups chicken or vegetable broth
Salt and pepper
⅓ cup fresh chopped parsley
1 cup thick Greek yogurt (crème fraîche and sour cream are good substitutes)
Sumac for garnish (optional)
*Low fat dairy can be used but keep in mind that is will slightly alter the finished taste and texture of the soup.
How to make it:
- Heat oven at 450°F, set rack to middle position. If your oven offers convection mode, select convection roast. TIP: this function roasts from the top element instead of the bottom which results in reaching deep browning of the vegetables before they become overcooked (mushy).
- Cut cauliflower in small florets, toss with oil and sprinkle with salt, sugar & pepper. Spread on large baking sheet and roast until florets turn brown, turning from time to time. It will take anywhwere between 40-60 minutes to achieve a deep roasted colour. The speed up the process, make sure the cauliflower is not full of water from rinsing. TIP: ahead of time, rinse the entire head and wrap it up in a clean kitchen towel, then place in the crisper or plastic bag (or waxed food storage bag). This will not only absorb any residual water but will keep the cauliflower fresh for a long time.
- Meanwhile, in large pot, over medium-high, heat olive oil and add the onions and potatoes. Cook until soft, stirring frequently. Stir in curry powder, ½ of the roasted cauliflower and enough broth to just cover the cauliflower: reserve any leftover broth.
- Turn heat to high, reducing to medium-low once the soup has reached high boil. Cover and let simmer until the vegetables are tender.
- Once the vegetable are soft, purée until smooth using a hand held immersion blender or transfer to a traditional blender. Add the yogurt (or sour cream); if the soup is too thick, add some of the reserved stock or add a bit of milk if there is no stock left. Blend the yogurt in using the blender until smooth. Add the saved roasted cauliflower to the soup. Add parsley and adjust salt and pepper if needed.
Serving suggestion: ladle in a soup bowl and drop a small dollop of yogurt (or cream) in the middle of the soup. Sprinkle with fresh chopped parsley and sumac. Sumac is popular in Middle-Eastern cuisine: it has a mild citrus flavour and adds a colourful shower of red confetti.
And all across the Kingdom, those who ate this soup rejoiced and live happily ever after… THE END