It’s seriously cold here in New York and locals are doing everything they can to keep warm. In my case, that means making hot soup (though, I think I benefit more from the heat my stove kicks off than I do from the soup…).
This recipe is a staple in the MAS kitchen. And, while you might come across versions of roasted cauliflower soup that call for cream or milk, this particular vegetable puree is rich and hearty without the necessity for dairy.
One of cauliflower’s best traits is that it’s a blank canvas, leaving a lot of room for improvisation. As I was wandering through the grocery store this weekend, stocking up on winter fare, I came across some green chili peppers. I decided to roast the chili peppers over an open fire and then puree them into the soup for added heat (get it?!).
The result? Great depth of flavor and a satisfying lunch for the next few days.
Roasted Cauliflower & Green Chile Soup (Adapted from Joy The Baker)
2 heads of cauliflower
2 green chili peppers (you can use whatever pepper you like based on your heat preference)
4 cups of vegetable broth
Cumin (recommended 2 tablespoons)
Curry (recommended 2 tablespoons)
To begin, clean your cauliflower and break it down into florets (aka, ‘little pieces,’ but how often to you get to use the word ‘florets?’). Place those in a large mixing bowl and generously apply olive oil. Then, sprinkle cumin, curry and really any other spice you would like over the cauliflower. This recipe calls for a heaping tablespoon of each, but I think you can add much more if you want maximum flavor. Mix the contents around in the bowl so everything is coated.
Then, lay the cauliflower out on a tin-foil covered baking sheet and stick in the oven at 375 degrees for approximately 25 minutes.
While your cauliflower roasts in the oven, you will be cooking some onion and garlic in a soup pot (slice the onion and mince the garlic — it will all end up getting blended, so no need to fret about the type of cut). Add some oil to the pot and give the onions 5 minutes on medium heat to soften up.
Now that your onions are softened and your cauliflower is roasted, place all ingredients in your soup pot and add 4 cups of vegetable stock (or whatever stock you have handy). Bring this all to a medium boil and let the cauliflower soften for 15 minutes (no need to put the top on the pot, as you want things to reduce a bit).
At this point, I sliced and cleaned my chili peppers (no seeds) and roasted them on my stove top (literally, I just placed the peppers on the grill of my gas stove skin-down and charred the skin). Once the peppers were properly charred, I took off the grill and placed them in a ziploc bag for 15 minutes. Once the 15 minutes is up, simply hold the peppers under a stream of cold water and remove the skin with your fingers. Slice the peppers and throw them into the soup.
The final step is to use an immersion blender (or food processor) to blend the soup. We blend it for quite a while to get a silkier feel, but you can do this based on your personal preference. And, you can add greek yogurt if you want a creamier finish!