I know spring officially started last week, but it’s still a bit chilly where I live so for me, it’s still warm and cozy soup season. Fortunately this creamy cauliflower soup can be eaten during the fall, winter or spring. It’s very tasty and super easy to make. And, as I mentioned in my last post, Cauliflower Steaks and Herb Salsa Verde, cauliflower is a cruciferous vegetable and it behooves us to include several servings of cruciferous vegetables in our diet each week. Here’s another option to try!
For this soup I pulled out My Masala Dabba and seasoned this soup with garam masala, the aromatic blend of spices often used in Indian cuisine. The word garam refers to “heat,” as in “to heat the body” in the Ayurvedic sense of the word, and masala is a mixture of spices. I decided to top the soup with apples and a savory spiced granola. I had been working on a recipe for a savory granola, but couldn’t quite get the seasoning as I wanted until I decided to pair it with this soup. Then it all came together beautifully, adding a depth of flavor and texture that I really liked. I hope you like it too. I served mine with farro or brown rice.
Indian Spiced Cauliflower Soup
2 tablespoons extra-virgin olive oil, plus more for garnish
1 teaspoon ground garam masala
2 leeks, white and light green parts only, sliced
1 head of cauliflower, cut into florets
1/2 teaspoon sea salt, plus more to taste
5-6 cups low-sodium vegetable broth
1 apple, diced for garnish
1 cup Spiced Granola, recipe below (optional)
cilantro leaves, chopped
freshly ground black pepper (optional)
In a large soup pot, heat olive oil. Add garam masala and stir. Add leeks and sauté until softened, 3-5 minutes. Add cauliflower and salt and stir to coat with spices, 2 minutes. Add 5 cups broth and bring to a boil. Reduce heat and simmer until cauliflower florets have softened, 30-40 minutes.
Ladle soup into a high speed blender and blend until smooth. Return soup to the pot under low heat. Add more broth if necessary. Taste and adjust salt. Ladle soup into bowls and garnish with spiced granola, apples and cilantro. Drizzle with olive oil and sprinkle with black pepper (optional). Serve with farro, brown rice, or bread.
1 1/2 cups rolled oats, use gluten free if preferred
1/4 cup buckwheat groats
1 tablespoons pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon coconut sugar
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh nutmeg, grated
1/2 teaspoon ground cinnamon
1/2 teaspoon Hungarian paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
2 tablespoons coconut oil
1 tablespoon honey, agave or maple syrup
Preheat oven to 250F. Combine all the dry ingredients then add coconut oil and honey. Bake for 45 minutes to one hour, turning frequently for even baking. Cool to room temperature. Use as you like. Store the rest in an airtight container.