Sunday, 9 February 2014

Roasted Cauliflower & Garlic Soup

Serves 10-12 persons


3 tbsp olive Oil
4 oz Butter
One head of cauliflower
One pod of garlic; unpeeled
1 tsp salt
Salt and mixed pepper for seasoning
1 cup whole milk
8 cups of vegetable or chicken stock
One onion
1 tsp brown sugar

Step 1
Preheat the oven to 350F/180c degrees. Cut the cauliflower into florets. Toss two tablespoons of oil all over, sprinkle with salt and roast in the oven for 45 minutes or until the tops are golden. Also rub the pod of  unpeeled garlic with oil and roast it on the same tray also for 45 minutes.
Once the garlic is cooled, remove the skin.

Step 2

In your soup pot melt 4 ozs of butter and sauté the chopped onion till soft.
Add a tsp of brown sugar, the roasted cauliflower and garlic. Add 8 cups of your vegetable or chicken stock, bring to a boil, cover and cook on a gentle simmer for 1 hour.

Step 3
Puree the soup with your hand held soup blender stick until smooth.
Add the milk. Mix well, taste for seasoning and serve warm with croutons.

The soup will be thick and creamy. You may add more milk to thin it down if needed. 

Add 1/4 tsp freshly grated nutmeg.
Optionally use mace powder. Mace is the outside thick skin of the nutmeg. It has to be bought as a powder to be able to use it.

Some cheese melted on croutons will taste wonderful, specially a nice sharp cheddar or fresh Parmesan.


A teaspoon of balsamic vinegar will bring any soup alive if you feel it is bland.

Mixed peppercorns are a bag of red, rose-pink, white, black and grey peppercorns. The French love to use this variety.

White peppers are the spiciest and generally added to most soups.

For more soups click Niloufer's Kitchen: Soups

For Parsi recipes click The Art of Parsi Cooking; reviving an ancient cuisine.

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