Meatless Monday - Curried Roasted Cauliflower Soup
Roasting vegetables brings out the best taste. Even if you don't like a certain vegetable very much you might like it roasted. Putting that wonderful roasted vegetable taste into a soup makes a hearty and delicious meal. This recipe makes a soup that is not as spicy as it may sound. The curry does help to make it really flavorful with just enough heat to be nice in the cooler weather. You can also control the heat by your choice of peppers.
Ingredients:
Directions:
Lightly oil a baking sheet, spread the cauliflower on the sheet, sprinkle with a little more oil, toss then roast in the oven at 375 degrees for about 15 minutes or until the tips of the cauliflower are golden. Remove from the oven and set aside.
Heat a large soup pot, add 1 TBS of oil and the onion. Sweat the onion over medium heat until translucent, about 3 minutes. Add the curry paste, lemon zest, and wine then immediately raise the heat to medium - high. Stir and cook until most of the wine has evaporated, about 3 more minutes.
Add the roasted cauliflower stems and about half the florets to the pot. Stir in the broth, coconut milk, vinegar, and sugar. After all these ingredients are combined well blend the soup until smooth using an immersion or regular blender. Season to taste with salt and pepper.
Ladle the soup into warm bowls then top with the remaining cauliflower, hot pepper slices, and chopped chives.
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Curried Roasted Cauliflower Soup |
- 1 head of cauliflower, cut up, stems separated from florets and chopped
- 3 TBS olive oil
- 1 med onion, diced
- 2 TBS red curry paste
- Zest of 1 lemon
- 1/2 cup white wine
- 1 1/2 cups vegetable broth or stock
- 1 can coconut milk
- 1 TBS rice vinegar
- 1/2 tsp sugar
- kosher salt and freshly ground black pepper to taste
- 1 hot pepper, thinly sliced
- 1/4 cup chopped chives for garnish
Directions:
Lightly oil a baking sheet, spread the cauliflower on the sheet, sprinkle with a little more oil, toss then roast in the oven at 375 degrees for about 15 minutes or until the tips of the cauliflower are golden. Remove from the oven and set aside.
Heat a large soup pot, add 1 TBS of oil and the onion. Sweat the onion over medium heat until translucent, about 3 minutes. Add the curry paste, lemon zest, and wine then immediately raise the heat to medium - high. Stir and cook until most of the wine has evaporated, about 3 more minutes.
Add the roasted cauliflower stems and about half the florets to the pot. Stir in the broth, coconut milk, vinegar, and sugar. After all these ingredients are combined well blend the soup until smooth using an immersion or regular blender. Season to taste with salt and pepper.
Ladle the soup into warm bowls then top with the remaining cauliflower, hot pepper slices, and chopped chives.
Check out the gallery page - Future Relics Gallery by Lori Buff
THis would be perfect on a cold winter day, I love curry.
ReplyDeleteIf you love curry you'll love this. You can make it spicier too if you like it that way.
DeleteI LOve curry, roasted cauliflower AND coconut, DANG you know I just had this printed...simple to make too!
DeleteReally simple, you'll like it.
DeleteI woke up this morning with signs of a cold coming on, caught from the one Gerry had all last week I suppose. I read this post and went straight to the kitchen! This soup is amazing and perfect for the onset of a cold!!!!! I added some cilantro and some roasted red peppers, can't ever leave a recipe alone, but this lends itself well to additions, like potatoes or broccoli, or most anything really, you could even add some chicken or fish if you can't do without some meat in your diet :)
ReplyDeleteSo glad you posted the recipe, I couldn't stand the thought of making another pot of chicken soup for a cold, we did that all last week!
I hope you are feeling better Tracey. You're right, this would be perfect for helping you feel better when you have a cold.
Delete