Roasted Cauliflower Garlic And Coconut Soup Recipes
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
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- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and ground pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
- Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining 1/4 teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in 3/4 cup chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
- Carefully transfer the soup in batches to a blender (Vitamix or other high-power blenders will produce ultra-creamy textures, but a regular blender will also work) and puree until smooth – adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
- Serve hot and garnish with cilantro as desired (tip: I reserved one small floret of roasted cauliflower as a garnish, but this is optional!).
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- Preheat your oven to 180°C/350ºF/gas 4.Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets.
- Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout.
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- Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots.
- While the cauliflower is roasting, begin the rest of the soup. Heat the remaining 2 teaspoons of olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the carrots and continue to cook, stirring occasionally, until both the carrots and onion are brown, about 10 minutes. Add the ginger and garlic and cook for 1 minute. Add the turmeric and Thai curry paste and cook for 1 more minute. Deglaze the pan with a splash of the stock, scraping the bottom of the pot to remove and dark bits.
- Add the remaining stock and bring the pot to a boil. Reduce the heat to low and gently simmer until the cauliflower has finished cooking. Pull the cauliflower from the oven and add it to the pot (reserve a few small pieces for garnish, if you’d like)
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