Thursday, December 1, 2011

Roasted cauliflower and tomato soup

This soup is easy (by my standards), low-carb, low-fat, vegan, and pareve.  You can gussy it up if you want -- some suggestions are below -- but it is fine just as it is.

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)

  1. Roast the cauliflower according to my recipe for Roasted Cauliflower with Eggs.
  2. 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.  
  3. Add the spices and give a few stirs.
  4. Add the tomatoes and cook down on high heat until it looks like a sauce, about 5-10 minutes.
  5. Add half the cilantro and stir a bit
  6. Add the stock and bring to the boil.
  7. 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.
  8. 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.)
  9. Reheat the soup, stir in the remaining coriander, and serve with a few roasted florets in each bowl.
  10. Serves 6 as a first course.
Other accompaniments:  Although this soup is fine as it is, we had it with a little goat's milk yogurt stirred in.  I am not being precious, it is widely available now.  The sweetness of the goat yogurt counteracted the acidity of the tomatoes very nicely.  You could also serve the soup with a variety of traditional Mexican garnishes:  diced chili, white onion, tortilla strips, cheese, avocado, lime and more cilantro.  This could turn the soup into a main dish for up to four people, especially at lunch.  For more on these garnishes, and on preparing the tortilla strips, see my recipe for Mexican vegetable soup. If you were going to use a lot of garnishes, I would eliminate the roasted cauliflower garnish and just puree it all with the soup.

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