Once you start making this cauliflower soup recipe I can guarantee you won’t stop. You’ll be down to the supermarket stuffing cauliflower and celeriac into your basket to take home and make this soup. Because my friend this soup is that darn good!
Cauliflowers are having their moment, stepping out from being boiled or slathered in cheese.
In this recipe, the cauliflower and celeriac are roasted with garlic to accentuate their flavours. The roasted garlic becomes soft, fudgy and sweet – all adding to the sheer deliciousness of this soup recipe.
This is a really simple soup recipe, it’s quick and easy to make. I love that it takes a simple cauliflower and a dash of cumin, to give this soup its heart and warmth and a little Sri Lankan twist.
Cumin and cauliflower is a winning combination. According to the Flavour Thesaurus, cauliflower and cumin combination has a nutty sweetness without losing their essential characters. To that, I can agree.
Comte cheese gives this cauliflower soup its richness
The Comte cheese really adds a depth to this soup recipe. Don’t worry if you can’t find Comte, you can easily replace it with good quality mature cheddar. The kind that has a rich flavour and the salt crystals that dance on your tongue.
Double cream just makes life better
When it comes to making soup, I can’t help myself, I have to add a little double cream, the cream gives this soup its luxurious texture. But if you are counting the calories, your grams of fat, you can leave out the cream. I won’t tell.
And for the final flourish, toasted cumin
When I make many of my Sri Lankan recipes, such as dhal or curry powder I will often dry roast my spices. Dry roasting or toasting helps to release the spices essential oils giving a stronger aroma and flavour. It’s this that really makes the cauliflower recipe come to life. You can hold back on the cream, but don’t skip on the toasted cumin!
Soup making essential kit, the Dualit hand blender
This Dualit 88910 700 watt is my go-to hand blender. I use it every day to make soups, smoothies, even my bulletproof coffee. It’s so easy to use, I’ve even made my own mayonnaise – it’s totally foolproof. What I really love about it is that once the fun part is over, the Dualit hand blender is easy to clean, and dishwasher-proof. It’s a little hard worker and with the chrome finish, it’s super stylish too!
Place the cauliflower florets, the peeled and chopped celeriac and the garlic cloves onto a baking tray. Drizzle with olive oil, with your hands toss the vegetables until they are covered with the oil. Season with salt and place into the oven, roast for 20 minutes.
While the vegetables are cooking, take a large saucepan, or cast iron pot. On a medium flame and start to melt the butter.
Add the onions, celery and cumin. Turn down the heat, and cook until the onions are transparent and soft and slippery.
Once the cauliflower and celeriac are nice and soft, tip into the pot with the onions and celery. Squeeze the garlic from their skins and drop these in too.
Have your vegetable stock ready and add this to the pot.
Pop the lid onto the pot, bring the contents to a boil before turning down the heat and simmering for 20 minutes. Check the contents, taste, and add a little pepper and salt to season.
While this is happening, take a small frying pan, place on the stove, add the cumin seeds. Gently heat until the fragrance is released. Then set aside.
Now for the fun bit. Take the pot off the heat, and using a hand blender, blend to a thick, soothing soup. If looks too thick, you can always add a little hot water.
Sprinkle in the cheese and and spoon in the cream, and stir into the soup. Taste before seasoning
Ladle the soup into serving bowls and garnish with the freshly toasted cumin seeds.
Eat, enjoy and be nourished!
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