Curried Cauliflower Soup

Curried Cauliflower Soup

I’ve been eating a lot of soup lately. There is something that feels incredibly loving about making soup. We hear so much about practicing the art of self-love and I think that making soup might be my favourite form. This curried cauliflower soup is like a great big hug in a bowl. Flavourful and gently spiced, it has a wonderful creaminess to it that is the perfect match for crunchy croutons or a slice of hot buttered toast (also very self-loving). Roasting the cauliflower brings a rich nuttiness that is perfect on a chilly afternoon. I often double the recipe and freeze half in portion-sized batches.

Top Tip: Don’t waste the cauliflower leaves. Toss them on a baking tray, in olive oil, sea salt and ½ tsp ground cumin. Roast in the oven with the cauliflower for 15 mins until cooked and crispy in places. Enjoy as a tasty side or thrown into salads.

Ingredients

| Serves 2-3 |

  • 1 large cauliflower

  • 6 tbsp olive oil

  • 1 tsp ground turmeric

  • 1 tsp curry powder

  • 1 tsp ground cumin

  • 1 tsp good quality sea salt, I use Maldon

  • 5 garlic cloves, skin on

  • 500ml chicken or vegetable stock (or dissolve a stock cube in hot water)

For the croutons

  • 1-2 handfuls of torn bread

  • Olive oil

  • Sea salt

Method

  • Preheat the oven to 200°C degrees. Chop the cauliflower into roughly even-sized florets.

  • In a large bowl combine the olive oil, ground spices, and sea salt. Add the chopped cauliflower and toss with your hands until it is well coated. 

  • Transfer to a large roasting tray and add the five garlic cloves (still in their skins) to the tray. Roast for 35-40 mins until the cauliflower is cooked and golden, and the garlic is soft.

  • Transfer the cauliflower to a high-speed blender, peel in the garlic cloves and add the stock. Pulse until smooth and creamy. Alternatively, you could use a stick blender.

  • If you are making croutons, place the torn bread in a mixing bowl. Add a generous glug of olive oil and season generously. Toss to coat and pour onto a baking tray. Bake in the oven with the cauliflower for 15 mins until the croutons are golden. Transfer them to a paper towel-lined plate to drain any excess oil.

  • Heat the soup through, serve with crunchy croutons or hot buttered toast.

For more soup recipes try this Thai Basil Broccoli Soup or this Creamy Butternut, Peanut Noodle Soup.

Vegan, Vegetarian, SoupsAlexandra Dudleycauliflower, soupComment