| | | > Roasted Cauliflower Soup with Blistered Jalapeños

Roasted Cauliflower Soup with Blistered Jalapeños

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I have been on a serious cauliflower kick lately. Last year, my local grocery store had this truffle cauliflower soup and it was basically life changing. They never brought it back, but it really turned me onto cauliflower ever since. I eat cauliflower probably twice a week, usually roasted or sometimes a quick cauliflower rice will make its way onto my dinner menu but now that it’s fall I really wanted to change it up and make a cauliflower soup!

I initially set out to make a simple parmesan cauliflower soup but then again, since when is spice a bad thing?! However, as I was making this soup, I really didn’t want to over power it with a TON of chili powder or strong flavors. I wanted the taste of the roasted cauliflower to shine through so I added just a touch of garam masala. You might not even notice its in there when you taste the soup, and you may want to add more but again, I wanted something a little less “curry-fied ” this time. LOL.

Hope you guys enjoy this recipe. Below are some of my suggestions/tips so be sure to read through these before you make the soup! If you make this, I would love for you to tag my Instagram handle “@thechutneylife” so I can see your creations !! Happy Eating <3

Get Creative!!

Because this soup is simple in flavor, it is a great dish to have fun with toppings/additions! Here are some suggestions I think would be delicious:

  1. Top off with a dollop of sour cream and sliced scallions
  2. Add a few dashes hot sauce
  3. Drizzle with some chili oil
  4. Top with caramelized mushrooms
  5. Add shredded parmesan, pecorino or gruyere cheese
  6. Crisp up some naan or sourdough toast as dippers
Important Tips:
  1. Do not brown your cauliflower too much, you want to see just a little bit of color. Don’t worry if the florets are not completely cooked through, they will continue to cook in the pot.
  2. You can definitely add more spices to this but beware that the color will also change with the addition of things like chili powder, cumin or turmeric.
  3. I like my cauliflower soup to be on the thick/bisque side but you can add more broth or milk to yours even after you have pureed it, if you think it is too thick. Just remember to re-adjust your salt and or spices.

Roasted Cauliflower Soup with Blistered Jalapeños

Roasted Cauliflower Soup with Blistered Jalapeños

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SERVES: 4 Servings
PREP TIME: 10 mins
COOK TIME: 40 mins
TIME: 50 mins
The Chutney Life

Ingredients


  • 1 Head Cauliflower, cored and cut into small florets

  • 3 tbsp butter

  • 2 tbsp olive oil

  • 2 cups chicken or vegetable broth

  • 2 cups milk ( I used reduced fat, 2% milk)

  • 1/2 tsp garam masala powder

  • 1/2 cup white or yellow onion, finely diced

  • 2 tsp garlic, minced

  • salt & pepper to taste


Blistered Jalapeños:



  • 2 Jalapeños, seeded and julienned

  • 1/2 tsp cumin powder

  • salt

  • 1 tbsp olive oil

  • squeeze of lime juice

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place cauliflower florets in single layer on a baking sheet and drizzle with two tablespoons olive, oil, add salt, pepper and roast for about 20-25 minutes, turning once in between until florets are almost fork tender or edges have begun to brown.
  3. Remove cauliflower from oven and set aside.
  4. Heat a heavy bottom pot and add 3 tablespoons butter, onions, and garlic to the pot. Cook on medium low heat until onions have softened but not browned.
  5. Add garam masala and continue to stir for a few minutes. Be sure to keep on low heat to prevent butter from browning.
  6. Add cauliflower florets, broth , and milk and bring to a simmer. Cook cauliflower until liquid is reduced by about 1/3 and florets are fork tender.
  7. Turn off stove and transfer cauliflower along with the liquid into a blender and puree until completely smooth.
  8. Return mixture to pot and heat on medium low heat. Taste for salt/spice and adjust if needed. If soup is too thick, add milk and or broth until desired consistency is reached.

Blistered Peppers:

  1. In a cast iron skillet on high heat, add all of the ingredients besides lime juice.
  2. Continue to cook until the peppers begin to blacken, about 3-4 minutes.
  3. Remove from heat, add a squeeze of lime juice, chop the peppers roughly, and use as garnish for the soup.

Notes

  • Based on how thick or thin you like your soup, you can increase or decrease the liquid.
  • SALT is very important in this recipe so if you use low sodium broth, be sure to add salt to compensate as this will bring out the flavor.
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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