Roasted cauliflower and tomato soup
- 1 large cauliflower
- vegetable oil spray
- 1 tablespoon canola oil
- 1 white onion, finely chopped
- 1 15 ounce can diced fire-roasted tomatoes
- 1/2 teaspoon each ground chitpotle chile, thyme, smoked Spanish paprika, and cumin
- handful washed chopped fresh cilantro
- 1 quart boiling vegetable stock (I actually used 4 teaspoons of Osem powder in boiling water)
- Roast the cauliflower according to my recipe for Roasted Cauliflower with Eggs.
- Meanwhile, saute the onion in the canola oil in a medium (3-4 quart) pot on high heat until it is soft and starting to brown on the edges.
- Add the spices and give a few stirs.
- Add the tomatoes and cook down on high heat until it looks like a sauce, about 5-10 minutes.
- Add half the cilantro and stir a bit
- Add the stock and bring to the boil.
- When the cauliflower is done, set aside a few of the smaller florets for a garnish, and add the remainder to the soup, and simmer for about 15 minutes.
- Puree the soup using a hand-held immersion blender. (You could use a conventional blender, but then you have to let it cool down and the recipe would not longer be fast and easy.)
- Reheat the soup, stir in the remaining coriander, and serve with a few roasted florets in each bowl.
- Serves 6 as a first course.