10/12/2021
Soup season is here! 🥣🥄🍲
With the cold weather taking over the Northwest, soup is a comforting and easy weeknight meal. We LOVE this Curried Califlower Soup. It’s so darn simple to make and it’s so delicious with the curry spices. There’s a little kick from the cayenne and some brightness from the lemon. The ingredient list is short, so this is definitely a recipe that’s bound for the regular meal rotation. Best yet, you can have it on the table in about 30 minutes. Pair it with some crusty bread and simple green salad for a filling meal.
INGREDIENTS:
- ½ small yellow onion, sliced into wedges
- 1 garlic clove, unpeeled
- 1 small or ½ large cauliflower, florets and core, roughly chopped (1 pound)
- 1½ cups heated vegetable broth
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 tablespoon fresh lemon juice
- ¼ to ½ teaspoon curry powder
- pinch of cayenne pepper, more if desired
- sea salt and freshly ground black pepper
- microgreens, for garnish
- red chili flakes, for garnish
- pesto, for garnish
DIRECTIONS:
Preheat the oven to 425°F. Wrap the onion wedges and the garlic clove in foil with a drizzle of olive oil and a pinch of salt and pepper. Roast until the onion is very soft and cooked through, 20 to 25 minutes. Remove from the oven, set aside (still wrapped in the foil), for 5 minutes so that the onion continues to steam and soften (If the onion is undercooked, the soup will be bitter).
In a large pot of salted boiling water, cook the cauliflower florets and core pieces for 8 to 10 minutes, or until fork-tender. Scoop the cauliflower out of the water and into a blender. Add the roasted onion and (peeled) garlic, the vegetable broth, olive oil, lemon juice, curry powder, cayenne pepper, and a few generous pinches of salt and pepper. Blend until smooth. Taste and adjust seasonings, adding more salt and pepper, as desired. Add more lemon if you want the flavors to be brighter, more curry powder if you want a stronger curry flavor, and more cayenne if you want more of a kick!
Scoop into bowls and serve with swirls of pesto. Top with the microgreens and red pepper flakes.
