Spiced Roasted Cauliflower Soup
“Cauliflower is nothing but cabbage with a college education.” ~ Mark Twain
Well Mr Twain, if that is true, then cauliflower is earning all “A”s in Soup 101.
Cauliflower is of the same plant family as cabbage (one that includes broccoli, kale and collards) but its mild, slightly sweet flavor versus its fellow family members’ pungent profiles makes it a brilliant blank canvas for soup: perfect paired with spices from the Middle East to flavors from the New World.
With lots of snowy and cold winter weather here on the East Coast, warming spices like cumin and coriander are two of my current kitchen favs. Here’s my recipe for Spiced Roasted Cauliflower Soup. I hope you enjoy it!
Spiced Roasted Cauliflower Soup Recipe
1 head of Spiced Roasted Cauliflower
1 tablespoon olive oil
1 medium onion, chopped
1 baking potato, peeled and diced into 1/2″ dice
32 ounces chicken stock
salt & pepper
1/2 cup heavy cream, optional
In a large pot, cook chopped onion in the olive oil over medium heat until translucent.
Add the Spiced Roasted Cauliflower and diced potato.
Add chicken stock and bring to a boil.
Reduce heat to simmer. Add salt & pepper to taste.
Simmer for 15 minutes, or until potatoes are cooked.
Remove from heat, let cool slightly.
Puree using blender or stick blender.
Return soup to pot and add heavy cream, optional.
Ladle into soup bowls. Serve hot.