Roasted Cauliflower Soup

I serendipitously stumbled across a vegan food blog via an unrelated post on the 'book. After reading through some of the posts I decided to make Call Me Cauliflowah Soup (itself adapted from the LCBO magazine).

Roasted Cauliflower Soup

1 medium head of cauliflower, divided into florets

1 medium onion (approximately 1 cup), chopped

4 tbsp olive oil

salt

3 cloves garlic, chopped

1 tbsp ginger, freshly chopped

1 tbsp hot curry paste

4 cups stock

1 tsp lemon juice

Preheat the oven to 450°. Line a baking sheet with parchment paper. Put the cauliflower florets into a large bowl, add 2 tbsp of oil and salt. Mix until all the cauliflower is coated. Place them on the baking sheet, and roast in the oven for about 30-40 minutes (occasionally shaking the baking sheet). Add the remaining oil to a big soup pot on medium heat. When the oil is hot sauté the onion for a minute while stirring frequently. Add the ginger, garlic and curry paste for a minute. Then, add the roasted cauliflower and pour in the stock. Once the soup is at a boil, reduce the heat to a simmer and add the lemon juice. Cover and simmer for 10-15 minutes. Use an immersion blender to puree the soup (or let it cool down and put it in a blender).

Serves 3

I liked the soup, though the curry paste I used overwhelmed the roasted cauliflower flavour. I probably would've preferred separating out of the core of the soup and just eating the roasted cauliflower while sipping on a zesty broth. I may have to try this soup again but maybe without roasting the cauliflower and seeing what happens. Still, it was a nice soup and would probably work very well as a starter.