It has been a while since I wrote about soup. That ends now!
This East Indian-inspired soup is delicious and perfect for this time of year. The earthy flavour of the roasted cauliflower is brightened by the coriander chutney with is so tasty that I’m certain I’ll be using it in other dishes.
You will see from the photos that I ignored the part of the recipe that asked me to reserve some thin slices of cauliflower to put in the bowl before ladling the soup over. I figured that swirling coriander chutney over the top was enough fiddling about for one recipe.
Get a cauliflower.
Cut the cauliflower into florets, toss with olive oil and salt, then load them onto baking sheets.
While the cauliflower is in the oven, get busy chopping an onion.
Start cooking the onion in some olive oil.
Add the garlic, ginger and curry powder.
When the cauliflower is roasted, add it to the onion and spices.
Add the chicken stock.
After 15 minutes of simmering, it’s almost soup.
Add the lemon juice.
This is soup. It’s quite thick, so more chicken stock was added. It can stay in the pot over low heat until the chutney is made.
Making the chutney:
Get the cilantro and chop 1 cup of stems…
…and 1 cup of the leaves.
Pour in the lemon juice.
Add the cumin, ginger, yogurt and white sugar. No jalapeño pepper, so I added some sambal olek to replace the heat.
Process until there is chutney.
Curried Cauliflower Soup with Coriander Chutney.
The recipe’s from the LCBO’s Food & Drink magazine.
Curried Cauliflower Soup with Coriander Chutney
1 medium head cauliflower, about 7 cups (1.75 L) florets
¼ cup (60 mL) vegetable oil
1 cup (250 mL) chopped onions
1 tbsp (15 mL) finely chopped ginger
1 tbsp (15 mL) mild curry paste or 2 tsp (10 mL) curry powder
2 tsp (10 mL) chopped garlic
4 cups (1 L) chicken stock
2 tsp (10 mL) lemon juice
Freshly ground black pepper
2 or 3 cauliflower raw florets
1 recipe Coriander Chutney (recipe follows)
Very thinly slice raw cauliflower florets on a mandolin or by hand. Choose the best ones and place 3 or 4 at the bottom of each serving bowl. Ladle hot soup into bowls and swirl Coriander Chutney on top to garnish.
Preheat oven to 450°F (230°C).
Cut cauliflower into florets. Toss cauliflower with 2 tbsp (30 mL) oil. Season with salt. Place on a baking sheet and roast, shaking occasionally, for 15–20 minutes or until tender and browned.
Heat remaining 2 tbsp (30 mL) oil in a soup pot over medium heat. Stir in onions and sauté for 1 minute. Add ginger, curry paste and garlic. Toss together and sauté for 1 minute. Add roasted cauliflower and stir to coat with spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, 10–15 minutes, depending on the size of florets. Add lemon juice.
Purée soup using a hand blender or in a food processor, adding extra stock, if needed, to thin. Season with salt and pepper to taste.
Makes about 1 cup (250 mL)
1 cup (250 mL) fresh coriander leaves
½ cup (125 mL) chopped fresh coriander stems
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) chopped ginger
2 tsp (10 mL) sugar
1 tsp (5 mL) ground cumin
1 jalapeño pepper, seeds removed
⅓ cup (75 mL) plain yogurt
Salt and freshly ground black pepper
Combine coriander leaves and stems with lemon juice, ginger, sugar, cumin and jalapeño pepper in a food processor. Process until chopped. Add yogurt and continue to process until smooth. Season with salt and pepper to taste.
This will keep for 2 weeks in the refrigerator.