I was not kidding when I wrote I had “plenty o’ soup coming your way” in my last post. I sat down this evening to determine just how much soup that was, and there are at least two more soups after this. Whoops. I hope you like soup.
Maybe someone in the southern hemisphere will appreciate a few new soup recipes as they settle into fall. Or those of us here who are dealing with spring snow showers might also need a warm bite. How quickly I have forgotten those days. I moved to a climate where snow in March was more a freak occurrence than a typical weather event the first chance I got.
I distinctly remember walking out of the door into snow flurries in March more times than I care to remember. I’m sure this happened in April too, but I’ve blocked it out of my memory. When the calender says it is spring, I demand sunshine. If the warmth of sunshine is not yet available to you, soup may have to do.
I am starting with my least favorite of the upcoming soup trio: Curried Cauliflower Soup. I love curry anything, but cauliflower…not so much. I’ve tried it roasted. I’ve tried it raw and doused in buttermilk ranch. I’ve tried cauliflower rice. Try as I might, I just can’t find a way to enjoy it with any sort of flavor.
This soup is not an exception to my opinion that cauliflower lacks flavor. Even with the curry and the lemon zest – which really shone through for me – I ate this with a ho-hum attitude. Short of stirring crumbled bacon into it, I’m not sure I would add this to my regular menu plan.
That said, it may very well be for you. I is not difficult to prepare, and it does make for a healthy, filling meal. Enjoy!
- 1 large head cauliflower (4 to 5 cups of chopped florets)
- 3 tablespoons olive oil, divided
- 1 medium white or yellow onion, diced
- 2 tablespoons red curry paste
- 1 lemon, zested
- 2 cups vegetable stock
- 1 can light coconut milk
- Optional garnishes: thinly sliced hot peppers, finely chopped green onions or chives, or chopped hazelnuts (pictured)
- Toss the cauliflower florets with 2 tablespoons of olive oil and spread across a large baking sheet. Roast at 375 degrees F for 15 minutes or until the tips of the cauliflower are light golden brown.
- While the cauliflower roasts, sweat the onion with the remaining tablespoon of oil in a large pot over medium heat.
- Stir in the curry paste and lemon zest, then add the vegetable stock and coconut milk.
- When the cauliflower is roasted, add it to the pot of ingredients on the stove and use and immersion blender to blend until smooth.
- Season with salt and pepper as needed, then garnish as desired before serving.
Curry paste is available in the International Foods section of the grocery store. Thai Kitchen is a common brand. I have also made paste out of powder simply by mixing together equal parts of lemon juice (or water), curry powder, and olive oil.