Spiced Cauliflower Soup
Print Recipe
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When the weather’s cold and we’re feeling less than ambitious in the kitchen, soup is certainly a cure-all we can get behind. Next on our to-cook list is the ridiculously easy spiced cauliflower soup from Sam Way’s new cookbook, Sam’s Eats: Let’s Do Some Cooking.
“The mix of spices and textures in this soup, when combined with the garnishes, make it the perfect comfort food for a cold and rainy day,” Way writes. He’s not wrong: The dish is aromatic, simple and teeming with roasted garlic.
If you want to make the soup vegetarian, substitute vegetable stock for chicken stock. To make it vegan, also swap in olive oil or plant-based butter for dairy butter. Either way, drizzle on the chili-garlic oil to your heart’s content.
Excerpted from SAM’S EATS by Sam Way. Copyright © 2023 by Sam Way. Used with permission of Little, Brown and Company. New York, NY. All rights reserved.
Ingredients
Soup
1 head cauliflower
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bulb garlic
1 leek, diced
Knob of butter (about 2 tablespoons)
2 teaspoons curry powder
4 cups chicken stock
Toasted sourdough croutons, to serve (optional)
Chili-Garlic Oil
4 garlic cloves, minced
4 teaspoons dried chili flakes
2 bunches flat-leaf parsley, leaves finely chopped
4 tablespoons extra-virgin olive oil
Directions
1. Preheat the oven to 340°F.
2. Make the Soup: Cut the cauliflower into florets and place in a large roasting tray. Drizzle with the olive oil and season with salt and pepper. Cut the garlic bulb in half around its circumference, wrap it tightly in foil and place it in the corner of the same roasting tray. Place the tray in the oven and bake until the cauliflower has some color, 18 to 20 minutes. Remove the cauliflower from the tray and place the garlic back in the oven for 10 minutes to finish cooking.
3. In a large saucepan over medium heat, fry the leek in the butter until it’s softened, about 5 minutes. Add the curry powder and cook for about 2 more minutes.
4. Place the roasted cauliflower in the saucepan and squeeze the garlic cloves from the bulb into the pan. Add the chicken stock and bring to a simmer. Cover and cook over medium heat for 10 minutes.
5. Make the Chili-Garlic Oil: Meanwhile, add the minced garlic, chili flakes and parsley to a heatproof bowl. Heat the oil in a saucepan until very hot, then pour this over the garlic mixture. It will sizzle vigorously for a bit. Mix and cool before serving.
6. Remove the soup from the heat and blend it using an immersion or countertop blender. Taste and adjust the seasoning as needed.
7. Serve in soup bowls with a drizzle of the chili oil and toasted sourdough croutons.
496 calories
36g fat
35g carbs
15g protein
10g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.