I came up with this soup because I wanted to do something a little different. I love roasted cauliflower, and frequently will add raisins or nuts to it when I serve it as a side dish. I realized that by pureeing it would give you a something similar to a romesco sauce, so from there I decided to turn it into a soup. This turned out to be a very simple, delicious, vegan soup recipe, that as always, you can adjust the flavor profiles to your liking.
I added a couple of underlying flavors to this, specifically fennel, smoked paprika, and candied ginger. You can adjust any of these to your liking, you could even make a raisin compote as a garnish and puree some dried fruit into this and the end result would be amazing.
Enjoy.
Ingredients
Cauliflower 2 ea medium
Water 2 Qt
Vegetable Base 2 T + to taste
Onion, sliced 1 ea
Fennel Seed 2 tsp
Salt to taste
Pepper to taste
Crushed Red Pepper 1 tsp
Almonds 12 oz
Potato, peeled, chopped 1 ea, large
Candied Ginger* 1 T
Smoked Paprika 1 T +1 tsp for garnish
Rice Wine Vinegar 1 T
Chili Oil 1 T + garnish
*You can substitute fresh ginger or powdered, but the sweetness and bite of the candied ginger works perfectly here
Garnish
Chili Oil, Paprika toasted Almonds
Method of Procedure
Saute 10 oz of almonds with chili oil. Add crushed red pepper, fennel seed and almonds.
Let soften and add cut cauliflower* and chopped potato.
Add your candied ginger and smoked paprika.
Put in your water, base, and rice wine vinegar.
Let cook on a simmer for about 1 hour, until everything is soft enough to run through a blender.
While cooking toast the remaining almonds with smoked paprika making to move frequently so as not to burn.
Based on the size of the vegetables you might need to add more stock/water to get the consistency you would like.
Season to taste with salt, pepper, vinegar, and paprika to your liking.
Serve in a bowl, add your toasted almonds, and garnish with chili oil.
*Rip of the outer leaves, then use a chef's knife to cut a circle around the stem upwards. The florets will fall off, then trim the stem to use what you can. Most of it will cook, but not the root of the cauliflower)
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