Roasted Cauliflower Soup with Vadouvan
by Christine Tura
on July 30, 2016
Who wouldn't love a bowl of Roasted Cauliflower Soup with Vadouvan when it's so rich and creamy without the fats of butter or cream? You will definitely consider this nutty and tender vegetable delight as one of your favorites!
- 2 heads of cauliflower, cut into approximately 1-inch pieces
- 2 medium potatoes, cut into approximately 1-inch pieces
- 3 cloves of garlic
- 2 large or three small shallots, peeled and quartered
- about 2 tablespoons of olive oil
- 4 cups of chicken broth
- 2 or more cups of water
- 1/4 cup of Vadouvan
- Preheat the oven to 425F.
- On a baking sheet, toss the cauliflower, shallots and garlic in the oil until well coated.
- Roast in the middle of the oven about 30 minutes, until golden brown.
- In a large pot, simmer the broth, water, roasted vegetables and Vadouvan (or, if not using the Vadouvan, the thyme and bay leaf) until tender, about 30 mintues.
- Remove the bay leaf (if using) and puree the soup until smooth. If you don’t have an immersion blender (which I strongly recommend for this type of thing), puree the soup in batches in a regular blender. When pureeing hot liquids in a blender, take great care not to burn yourself: never fill the container more than half way, don’t seal it closed (either remove the plug in the lid or leave the lid slightly ajar), cover the top with a kitchen towel and turn away to protect your eyes and face. Return the soup to the pot, thin with water, if desired, and season to taste with salt and pepper.
Click here to buy Vadouvan and other herbs and spices
Source: Domestic Daddy