Healthy, quick to prepare, and satisfying on cold winter days, this soup is a winner. And you heard it here first: cauliflower is the new kale—get ready. For this Roasted Cauliflower Soup with Cumin you need:
One cauliflower, trimmed into florets
One onion, chopped
1 teaspoon cumin seeds
1 teaspoon curry
Grapeseed oil (or, shhh!, butter)
1 quart of water
3/4 cup of fat-free milk
Mix the cauliflower florets with cumin and curry and a splash of oil. Roast at 370 degrees until nicely browned (see photo: I like the roasting job I did on these). Set aside some of the most beautiful roasted florets for your final garnish. While roasting, sauté the chopped onions slowly in some oil (I cheated here and used and tablespoon of butter, but the health-focused among you can instead use a small amount of grapeseed oil). After the onions have softened, add the quart of water and the roasted cauliflower. You will now become surrounded by a fabulous perfume cloud of cumin and curry. Yellow drops may stain your counter permanently—I’m not even sure I mind. Cook for 15 mins. Now blend into a creamy steamy delight and return to the cleaned pot. Add the milk, season with salt and pepper, and reheat to a simmer. Do a final taste; adjust seasoning accordingly. The soup might need a few drops of lemon to make it really burst with flavor.
This one pleases the crowds: I don’t believe I’ve ever gotten a no-comment on this soup.