Oh. Ma. Gosh.
If you haven’t tried cauliflower soup, or at least if you haven’t tried THIS cauliflower soup, YOU NEED TO. I made them with my dinner rolls from scratch. Recipe is here.
The common reaction I get when I mention cauliflower soup is somewhere between asking someone to eat their least favorite veggie and telling a little kid to eat their brussel sprouts. To be honest my initial thought on this soup was that I didn’t know what to expect honestly; but once I saw the comments at the bottom of the page my inner foodie said LET’S DO IT.
So here it is. I tweaked the original recipe a lot to fit my needs but you can refer to the original recipe here. I followed the advice of those in the comments section and pre-roasted the cauliflower prior to pureeing.
This soup was so good I made it a whole 6 quart Dutch oven pot of it on a Friday and by Monday it was gone!
So here we go. Get your cauliflower out and onto your cutting board and preheat your oven to 350 degrees. Look how pretty mine was 🙂
You want to essentially get the least amount of the thick hard root as you can. I do leave a little bit of it but for the most part I get rid of it and keep the little florets.
Speaking of the florets, once you got them pieced out, lay them on a baking sheet with some aluminum foil and season them with ground cumin, coriander, and cayenne. Also give them a little drizzle of olive oil. Put them in the preheated oven and let them be for 40 minutes.
While the cauliflower is roasting, chop your onion, potato, and green chile (I used 2 small Thai Chilis).
In a heavy pot, heat up your olive oil over medium high and add in your whole cumin and fennel seeds. Let them saute for about 15 seconds or until fragrant and toss in your onion, potato, and thai chiles.
Saute saute and saute until the onions are soft and beginning to brown. If you need, add 1 tbsp of butter. Add kashmiri masala if using and the garlic ginger paste. After the onions have softened and gotten married with the spices add in your tomato paste and water. Lower your heat to medium low.
Let it boil and boil for about 40 minutes (go watch an episode of something and come back). Once your episode is over, chop up some cilantro or parsley (I used cilantro) and some wedges of lemon. These will be your lovely tasty garnishes.
Last step is to get your immersion blender and blend the soup up. If you don’t have an immersion blender, that is fine, just blend it in batches in your blender.
3- 3 1/2 cups cauliflower florets (about 1 head of cauliflower)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon paprika (to taste)
1 tsp harissa (optional)
2 tsp. Kashmiri marsala (optional but definitely recommended for this indian inspired soup)
3 tablespoons olive oil
1 teaspoon whole cumin seeds
½ teaspoon whole fennel seeds
1 onion, chopped
1 potato, peeled and chopped
2 green chilis, chopped very fine (adjust to your spice level)
1 tablespoon ginger garlic paste (or 3 cloves garlic minced and 1 tsp ground ginger)
15 oz tomato paste (I used one 15 oz can)
4 cups of water
4 tbsp chicken boullion
2 teaspoons salt to taste
OPTIONAL: lemon wedges, cilantro (for garnish)
- Preheat your oven to 350
- Cut your cauliflower into chunks and lay them onto a baking sheet lined with aluminum foil. Season with the ground coriander, cumin, paprika, harissa, and kashimiri marsala if using. Lightly drizzle with olive oil. Roast for 40 minutes.
- In a heavy dutch oven, heat up the olive oil over medium high and lightly saute the cumin and fennel seeds until fragrant.
- Add in your chopped onion, potato and green chilies. Saute for about 5 minutes or until your onion is soft.
- Add in your ginger garlic paste and continue to saute for 5 minutes.
- Add in your tomato paste and water. Whisk in the chicken boullion. Lower heat to medium low.
- Use your immersion or standard blender to blend the soup to the consistency you prefer.
- Add salt and remove from heat.
Keywords: cooking, homemade, from scratch, cauliflower, indian, soup, fall soups