If you love cauliflower, this is the soup for you. If you think you don’t like cauliflower, this is the soup for you! Seriously, this is one of the most delicious soups I have ever had, and I am a soup lover. Little Man kept high-fiving me all through dinner, telling me this is the BEST soup he ever had. If you know Little Man, you know that for him to love a vegetable soup, it has to be special.
North African Cauliflower Soup
1 head of cauliflower, cut into large sections
1 TBS coriander seeds
1 TBS carraway seeds
3 cloves garlic, pressed
1 tsp salt
2-3 TBS olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 cup diced potato
4 cups vegetable broth
salt and pepper to taste
1/4 cup cilantro, minced
This soup has a very beautiful boquet of spices that are not your everyday go to spices. At least not mine.The two main notes are coriander and caraway. I never looked twice at the caraway that came in my spice set. I mean, I don’t mind it in rye bread, but it never occurred to me to use it in anything. That is, until I came across a recipe for North African roasted cauliflower that used it. This roasted cauliflower is a favorite of ours, we eat it as a side all the time. When you use it as the base of a soup, well prepare to be transported to the land of camels and sun.
Preheat the oven to 425º.
To begin, toast the spices until fragrant and then grind them in a spice grinder. You can also use powdered spices, but I find grinding them myself really intensifies the flavor. Cut the cauliflower into large pieces and place them in a plastic bag. This bag method really is the best way of coating the veggies before roasting. Add the olive oil, spices, salt and then press the garlic into the bag. Close the bag and shake it up vigorously.
Empty the contents of the bag onto a sheet pan. You can see how he spices and garlic have found their way into every nook and cranny. Roast for 15 minutes, then turn them and roast another 10. Set the cauliflower aside.
In a soup pot saute the onions until they lightly brown. About 6 minutes. Add garlic and saute a minute. Add the roasted cauliflower and the cup of diced potato. I used a few fingerling potatoes, and I did not peel them. Pour in 4 cups of vegetable broth. This is one aseptic container. Bring to a boil, then let it simmer about 10 more minutes, or until the potatoes are done. Transfer to a blender and puree.
Put the pureed soup back in the pot. Add the salt and pepper to taste. Stir in the cilantro and then serve. We garnished with a few cilantro leaves.
A votre santé!