Roasted & Curried Cauliflower Soup

by

A soup that’s easy to make, comforting, satisfying and healthy? That’s one I’ll make again and again. Roasted & Curried Cauliflower Soup checks off all those boxes. Enjoy this soup with some crusty bread and a simple salad and you have a dinner that pleases guests of all ages.

The apples are?my favorite?topping, there’s something about the sweet and tart flavors that work so well against the spicy?and savory qualities of the soup. And when the apples crisp up, they have a lightness that both brightens and lifts the meal. I also love?this soup with toasted sliced almonds, caramelized onions and of course?drumroll please? bacon crumbles (go figure). All are delicious, it’s a matter of individual taste and what you have on hand.

Pair this wine with an aromatic white wine like a dry Riesling, a Gewerztraminer or my personal wine of choice, Chaberton Siegerrebe (click here for the full report).

Roasted Cauliflower Soup

Print Recipe

• CoursesMain Dish
• CuisinesSoup

Servings	Prep Time
8	20 min.

Cook Time	Passive Time
30 min.	30 min.

Servings Prep Time 8 20 min.

Cook Time Passive Time 30 min. 30 min.

Roasted Cauliflower Soup Print Recipe CoursesMain Dish CuisinesSoup Servings Prep Time 8 20 min. Cook Time Passive Time 30 min. 30 min. Servings Prep Time 8 20 min. Cook Time Passive Time 30 min. 30 min.

Ingredients

• 2 heads cauliflower trimmed into individual florets
• 4 tbsp olive oil
• 1 white or yellow onion roughly chopped
• 3 cloves garlic quartered
• 1 cup dry white wine
• 2 cups water
• 4 cups vegetable stock
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp coriander
• 1/2 tsp cardomom
• 1 tsp curry powder
• 3 tsp course salt use 2 tsp for roasting veges, the other for the soup
• 1 tsp cracked black pepper 1/2 tsp for roastingveges, 1/2 in the cooking soup
• 1 apple (tart variety) peeled and sliced thinly
• 1 tbsp vegetable oil

Servings:

Instructions

1. Preheat oven to 400?.
2. Place trimmed cauliflower, onion and garlic in a bag with olive oil and 2 tsp of salt, 1/2 tsp pepper and shake to coat.
3. Place on cookie sheet lined with foil and bake for 25-30 min. or until tender and nicely browned.
4. Heat stock, wine, water to rolling boil.
5. Add roasted veges and spices.
6. Reduce to medium heat and simmer for 30 min.
7. Use immersion blender to blend until smooth.
8. Place apple slices in a bag with oil and shake to coat.
9. Place on foil lined cookie sheet and bake about 10 minutes at 400? until browned.
10. Ladle into bowls, top with roasted apples and serve while hot with salad and a loaf of French bread.

Share this Recipe

Powered byWP Ultimate Recipe