Roast cauliflower soup
A thick and creamy cauliflower soup recipe with warming spices.
This hearty vegetable soup is a Palestinian recipe from Zaitoun by Yasmin Khan.
1 large cauliflower (1kg)
2 onions, sliced
extra virgin olive oil
1½ tsp ground cumin
1½ tsp ground coriander
sea salt and freshly ground black pepper
30g salted butter
4 garlic cloves, crushed
1 large potato (400g), skin left on, roughly chopped into 3cm squares
1 tsp ground turmeric
1 litre vegetable or chicken stock
2 tbs flaked almonds, to serve
chopped parsley leaves, to serve
- Preheat the oven to 200°C/fan 180°C/Gas. Cut the cauliflower into equal-sized florets and place them, along with any leaves, on a baking tray with the onions. Drizzle over a few tablespoons of extra virgin olive oil and sprinkle on the cumin and coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then bake for around 20 minutes, or until the cauliflower is cooked through but still has some bite.
- Meanwhile, melt the butter in a large saucepan and sauté the garlic for a few minutes over a low heat. Add the potato, turmeric and stock, cover and cook for 10 minutes, until the potato is soft.
- When the cauliflower is done, reserve a few spoons of it for the topping (including leaves, if you have them) and add the remainder to the soup. Simmer everything together for 5 minutes before blitzing with a hand-held blender until it is smooth. Taste and adjust the seasoning.
- Toast the flaked almonds in a dry pan over a low heat until they turn golden. When you’re ready to serve, ladle the soup into warmed bowls and top with a spoonful of roast cauliflower florets and a scattering of toasted almonds and parsley.
This is an edited extract of Zaitoun by Yasmin Khan, Bloomsbury ($45).