Oh my God. I just made the best soup ever.
Or, at least, this is the best soup I’ve ever made. I’m serious, it’s really good. It’s a bit time consuming, but the result is really rich flavor and a utterly velvety texture. Creamy enough to be served with a drizzle of truffle oil, it kind of reminds me of the parsnip soup I had at Corduroy during Restaurant Week. I get a little weak every time I pass a spoonful over my tongue. But, since I don’t have any truffle oil sitting around, I served it with a dollop of minted yogurt, though plain yogurt or sour cream would also be good.
The intensity of flavor will depend on the quality of your ingredients. I use a good quality stock (not broth) and spices from Penzy’s Spices. Old spices or some grocery store brands may be less flavorful and you should adjust the proportions as necessary.
- 1 medium-sized head of cauliflower
- 4 large cloves of garlic, peeled
- 4 cups of chicken stock (If you don’t make your own, try the Kitchen Basics brand)
- 2 small onions, chopped
- olive oil
- 1 tb butter, melted
- 1 tsp sweet curry powder
- 1 tsp garam masala
- 1/2 tsp cumin
- pinch of ground saffron (optional)
- 1 bay leaf
- salt, pepper, and sugar, to taste
- 1/2 cup plain yogurt
- 2 tbsp chopped fresh mint
- Preheat oven to 375.
- Remove stem and roughly chop cauliflower into 1.5″-2″ chunks. Toss cauliflower and garlic cloves in a mixture of the melted butter, spices, salt, pepper, and enough olive oil to lightly coat all pieces. Pour into a baking dish and roast for 20-30 minutes, until cauliflower is tender when pierced with a fork and is golden and carmelized. The carmelization will create a rich flavor in the soup, but be careful not to burn the vegetables or it will taste bitter.
- Make the minted yogurt: Mix chopped mint leaves into the plain yogurt. Set aside and allow the flavors to meld while you prepare the rest of the soup.
- Meanwhile, saute onions with olive oil in the bottom of a large soup pot. Cook onions on medium-low heat until soft. Add roasted cauliflower, stock, and bay leaf. Bring to a boil then reduce heat and simmer on low for 20 minutes. Season with salt, sugar, and pepper. Continue to simmer until 20-25 minutes, or until all vegetables are very soft and the flavors have concentrated.
- Remove bay leaf. Puree soup on low using either an immersion or regular upright blender. If using a regular blender (like me), be careful to take the plastic cap off the top so that the steam can escape. You can cover the hole with a dishtowel if there is splattering.
- Push the yogurt through a strainer to remove the mint leaves. Place a dollop on each serving of soup.
Makes 4 servings.