Serves 4 to 6
Note: Roast an extra batch of cauliflower to enjoy as a side dish or to toss with pasta and then make soup. This soup will keep covered in the refrigerator for up to five days and freezes nicely. Just bring to a boil and season to taste. From Beth Dooley.
• 1 large head cauliflower, about 2 lb.
• 2 tbsp. vegetable or olive oil
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. ground turmeric
• Salt and freshly ground black pepper, to taste
• 2 tbsp. unsalted butter or olive oil
• 2 large leeks, trimmed, white and light green part, chopped
• 2 cloves garlic, minced
• 1 large potato, peeled and cut into chunks
• 4 c. vegetable or chicken stock
• Chopped parsley for garnish, optional
Directions
Preheat oven to 400 degrees. Remove and discard the green leaves of the cauliflower, cut the florets and the stem into 2-inch pieces. In a large bowl, toss the cauliflower with enough of the oil to lightly coat. Then toss with the cumin, coriander, ginger, turmeric and a little salt and pepper. Spread out on a baking sheet so that the pieces do not touch. Roast until the cauliflower is lightly browned and cooked through, about 25 minutes. Set a few roasted florets aside to garnish the soup if you wish.
Heat the butter or oil in a large saucepan or Dutch oven set over low heat. Add the leeks and garlic and sauté until fragrant, about 3 minutes. Stir in the potato and the stock and bring to a simmer and cook until the potato is tender, about 10 minutes. Add the roasted cauliflower and simmer until the flavors come together, about 5 minutes. Purée the soup in batches using a blender or use an immersion blender directly in the pot. Taste and adjust the seasonings. Serve the soup garnished with the reserved florets, if you wish.
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