A Bowl of Warmth

This soup came about on a cold day over a weekend when we wanted something warm and filling for lunch.  I was taking a risk because neither cauliflower nor spicy food are favoured by at least two family members.  But I had a whole head of cauliflower and wanted to create a warming memorable soup that everyone would enjoy.  Roasted and Curried Cauliflower soup was born and enjoyed by everyone.  Yes even the most finicky of eaters in my house declared that it was delicious and that it should be shared with everyone.  I love those moments!

The Goodness in Roasted and Curried Cauliflower Soup

So what are you doing for yourself and your family by making and eating this soup?

Cauliflower is high in fibre and B vitamins.  It contains antioxidants and phytonutrients that fight cancer.  Fibre aids digestion, weight

loss and supports brain function.

The soup uses four cloves of garlic which is very rich in vitamin C and is also rich in vitamin B6 and manganese.  Garlic is wonderful at fighting the common cold.  Such a powerful ingredient.

So by taking the plunge and serving a soup which may not on the surface appeal to some family members you may be able to persuade them to eat it and reap the benefits.

Roasting for Richness

The richness of Roasted and Curried Cauliflower soup surely comes from the initial roasting of the cauliflower and garlic together for about half an hour.  Your home will be filled with a beautiful aroma and it really boosts the overall flavour combination, By spending a little extra time to roast the two together you really create something very special.

Spice it Up

This is a curried dish so it is spicy but you can use your favourite spices or vary the amounts if you wish.  My combination is cumin, turmeric, garam marsala and a small amount of chilli.  I also put in some oregano.  Not technically an spice but one which my mum includes in her curries with traditional spices and it is delicious so worth a try.  You could also add coriander.

Velvet Texture

You may need to vary the amount of stock you use depending on the size of cauliflower head – more for a bigger one, less for a smaller one.  I suggest you don’t add all the stock at once and see how thick the consistency is before you use all of it.  The texture should be velvety.

Vegan Option

It is entirely up to you but if you wanted to make this a vegan dish you could use vegetable stock instead of chicken stock.  Both are as equally delicious.

This is a warming, spicy soup that all the family can enjoy. With all its rich, roasted flavours it is very filling and satisfying.