Sunday, August 22, 2010
Roasted Cauliflower Soup
Just to comfort you, we haven't stopped eating, even though posts have been few and far between! On vacation in Finland some weeks ago, I had the oppotunity to eat some old Finnish favorites, but fool I am, didn't get around to taking pictures of the goodies to share. Another time, alas.
Upon re-entry to Denmark, the weather's been pretty shifty. Sun, rain, torrents, baking hot. Every other day. Schizo-weather! I embraced a cold weather day, and also a cheap head of cauliflower, and concocted this soup. I've made cauliflower soup before, though by putting raw cauliflower into broth, cooking, puréeing, and that's it. It's ok, in a jiff, but if you have more time, pre-roasting the cauliflower imprives the flavor of the following soup roughly 80%!
1 head of cauliflower, sliced into half inch thick pieces
1 small onion, sliced/diced
1 small can of coconut milk
Herbamare broth, or other vegetable broth
a pinch of ground ginger and/or mild curry (optional)
I fried up the cauloflower sliced in olive oil, in two batches. You want to make sure that the cauliflower gets browned evenly on both sides, this gives the soup a darker and more characteristic color, not to mention flavor! Keep a lid over it, so the heat stays in, softening the cauliflower as much as possible. When the last batch of cauliflower is on the pan and about half done, add the onion to the mix, you just want it softened, not seared through. Add the spices here, if you like.
Transfer the fried cauliflower and onions to a pot covered with the coconut milk, and water/broth until completely covered. Simmer until it's soft enough to blend through with a hand mixer. Serve with bread.
It's creamy, yummy, and the flavor is addictive in a warm and nutty way, that non-fried cauliflower soup isn't!