I started making this soup, minus the pickled onions, when I was working at Chez Shea in Seattle. We offered a coursed chef's meal and this was a nice light soup, that complimented our other flavors, and highlighted the local cauliflower that you would get late summer to early fall. This is a simple vegan soup to make, and you can adjust the heat and spice levels. Some notes to make on the soup:
Curry powders vary significantly, madras is a nice earthy blend with a mild level of heat.
If you do not have Sriracha powder you can substitute it for Sriracha, just put a touch more into it on finish to taste.
If you want the soup to be a touch lighter in color and slightly less earthy, omit the turmeric.
Ingredients
Cauliflower Heads 2 ea
Onion 1 ea
Vegetable Stock 4 qt
Roasted Garlic 2 ea
Curry Powder 2 T
Turmeric 1 tsp
Sriracha Powder (or Sriracha) 1 tsp
S & P to taste
Lemon juice 2 ea
Lemon Zest 2 ea
XVO 1 tsp
Garnish
Pickled Red Onions
Extra virgin olive oil (XVO)
Method of Procedure
Sauté the diced onion with the roasted garlic in the xvo until soft.
Cut the cauliflower florets off the stem, reserving the stem. Cut the stems into smaller pieces and add all the cauliflower, stems included, into the onions and garlic and continue sweating.
Add the curry powder, turmeric, sriracha powder and vegetable stock.
Simmer the soup until vegetables are tender around 1 hour.
Puree the soup in a blender or with a hand blender until smooth. Strain through a colander to ensure there are no large pieces.
Return to heat and season with salt, pepper, lemon juice, and lemon zest. Simmer for 30 more minutes and season to taste.
Ladle into a bowl and garnish with pickled red onions and a drizzle of xvo.
Comments