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Indian-Spiced Roasted Cauliflower Soup

Indian-Spiced Roasted Cauliflower Soup

  • Author: Charmian Christie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 8 1x
  • Category: Soup
  • Method: Easy

Description

This soup gets its inspiration from a chicken curry recipe.


Scale

Ingredients

Roasted Cauliflower
1 large head cauliflower broken into bite-sized florets (about 56 cups)
vegetable oil
salt

Soup
2 tablespoons (30 mL) vegetable oil
2 onions, chopped
2 tablespoons (30 mL) finely chopped garlic
2 tablespoons (30 mL) finely chopped ginger*
1 tablespoon (15 ml) cumin seeds
2 tablespoons (15 ml) tomato paste
1 tablespoon (15 ml) Garam Masala
1 tablespoon (15 ml) brown sugar
1/4 to 1/2 teaspoon (1.25 to 2.5 ml) red pepper flakes
1 teaspoon  (5 ml) ground turmeric
1 teaspoon (5 ml) kosher salt
4 cups (1 L) chicken or vegetable stock
1 tin (28 oz/ 796 mL) tomatoes with juice**
1/2 cup (125 ml) freshly chopped cilantro, plus more for garnish


Instructions

Roasted Cauliflower
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
Spread florets onto prepared baking sheet. Drizzle with olive oil and sprinkle with salt. Stir to coat evenly. Roast in preheated oven until cauliflower is tender and browned, about 20-25 minutes. Set aside.

 

Soup

While cauliflower is roasting, heat a Dutch oven or large saucepan (at least 5-quart / 5-litres) over medium heat. When hot, add the oil and cook the onions until browned. Add the garlic and ginger and cook for 2 minutes. Add the cumin seeds and cook for 30 seconds. Add the tomato paste, garam masala, brown sugar, red pepper flakes, turmeric, and salt, and cook for 2 minutes.

Add the broth and tomatoes. Bring soup to a boil, reduce to a simmer, and cook 10 minutes to blend the flavours. Salt to taste.

Set aside 1 cup (250 ml) of cauliflower florets for garnish. Stir remaining florets into the soup and cook until heated through, about 5 minutes. Blend roughly with an immersion blender. Stir in chopped cilantro.

Ladle into bowls, garnish with a couple florets and a sprinkle of cilantro.


Notes

* I freeze fresh ginger root and then simply grate the frozen root (skin and all) on a Microplane® zester. It quickly turns into a paste and dissolves easily into the spices.

**I used crushed tomatoes simply because I had them on hand. You can use whole tomatoes broken apart by hand, or diced tomatoes. Be sure to include the juice.

Adding a dollop of plain yogurt will tone down the spicing if it’s too much.

 

Keywords: cauliflower, Indian, soup, tomato, vegetarian, vegan