About 6-8 servings
1 head of cauliflower, coarsely chopped
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon chile powder or red pepper
Salt and pepper
Olive oil & tablespoon of butter
1 medium sized yellow onion, cleaned and diced
2 celery ribs, chopped
2-3 garlic cloves, minced
1 Idaho or yellow potato, peeled and diced into small cubes
¼ teaspoon nutmeg
3 cups of vegetable broth
1 cup of 1% or 2% low fat milk
Salt and pepper
Fresh or dried chives (optional)
Preheat oven to 400 degrees. In a large bowl whisk together olive oil, cumin, coriander, turmeric and red pepper. Toss cauliflower florets so lightly coated. Season liberally with pepper and salt.
Spread cauliflower florets on a non-stick baking sheet or baking sheet covered in foil. Roast until golden brown and tender, about 30 to 35 minutes.
Add olive oil and melt butter in a large soup pot over medium-high heat. Add onion, celery, and garlic and cook until softened about 3 to 5 minutes.
Add the roasted cauliflower, potato, nutmeg and 2 cups of vegetable broth and bring to a boil. Season with pepper and salt. Reduce the heat to lower and simmer for 15 minutes. Remove from heat and let cool slightly.
Transfer soup to blend in small batches and puree on high speed until smooth and thick.
Return to soup pot and keep on low heat. Add 1 cup of low fat milk. If soup is thick add additional vegetable stock to achieve desired consistency.
Ladle into soup bowls and garnish with chives or Italian parsley.
Puréeing gives this soup a creamy texture without all of the extra calories and fat from a more traditional cream based soup.
Reserve a few roasted cauliflower florets to garnish each soup bowl.