When I walk into my greengrocer during the cold winter months, and see heads of beautiful bright white cauliflower encased in tender green leaves on the shelf, I get the undeniable urge to make a pot of silky Roasted Cauliflower Soup.
Roasting the cauliflower transforms it from a delicate, mild to a more robust earthy flavour .
This a soup well worth waiting for winter to arrive, when cauliflower is at its best. So do yourself a favour and try it out.
Not only is cauliflower versatile and delicious, it’s also packed with nutrients and considered one of the most healthiest foods in the world. It’s a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin C, K, and B6, as well as Folate, Pantothenic Acid, Potassium and Manganese.
What you need
- 8 cups cauliflower florets (about 1 whole head)
- 1 large onion – peeled
- 2 whole garlic cloves – peeled
- 1 teaspoon cumin seeds
- 2 teaspoons extra virgin olive oil
- 1 litre chicken or vegetable stock*
- 1 medium desire potato – peeled and chopped into 2cm cubes
- ½ teaspoon sea salt
- Freshly ground pepper
- ½ cup warm milk or water (optional to thin soup out of too thick)
What to do
Preheat oven to 200°C (450°F).
Place cauliflower, onion and garlic in a large bowl; drizzle with oil, and sprinkle with cumins seeds and salt. Toss to coat.
Place in a moderate oven to bake for 40 minutes or until cauliflower is tender and lightly browned, stirring once after 20 minutes.
Transfer cauliflower mixture to a medium heavy based saucepan and add the cubed potato. Add the stock and bring to a boil. Reduce heat, and gently simmer for 20 minutes or until potato softens, stirring occasionally.
Remove from heat and allow to cool slightly.
Use a stick or bench blender to puree the cauliflower mixture until smooth. If using a bench blender, allow the steam to escape, then place a clean towel over the blender lid in case it splatters and blend until smooth.
If soup is too thick, add the warm milk or water and mix through, then serve.
*This soup is even better using my homemade stock.
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