Submitted by: Glenn and Marlys
For a printer friendly version of this recipe, click here
Servings: Makes 2 quarts
We learned this soup from Annie Somerville, exec chef at the Greens Restaurant, at a Chef's Holiday in Yosemite, February 2014. It's long, but it is worth it. And compared to some Greens recipes, it's pretty easy (of course, at Greens they make the vegetable stock - recipe here). Here's Annie's comments about the soup:
Unsweetened coconut milk thickens and enriches this fragrant cauliflower soup. Thinly sliced jalapeno chilies add a bright, fresh heat that's delicious with the warm curry spices. Be sure to select a large head of cauliflower, preferably from the farmer's market.
Vegetable stock, about 4 cups
1 ½ teaspoons coriander seeds
1 ½ teaspoons cumin seeds
1 ½ teaspoons fennel seeds
½ teaspoon ground turmeric
¼ teaspoon cinnamon
⅛ teaspoon allspice
Pinch or two of cayenne pepper
1 large head cauliflower
2 tablespoons olive oil
Salt and pepper
1 large yellow onion, thinly sliced, about 2 cups
1 tablespoon minced garlic
2 tablespoons grated fresh ginger
¼ cup white wine
1 medium potato, peeled and chopped, about 1 cup
1 14-ounce can unsweetened coconut milk
¼ cup unsweetened shredded coconut
1 small jalapeno chili, seeded and thinly sliced
¼ cup chopped cilantro
1. Make the vegetable stock and keep it warm over low heat.
2. Toast the coriander, cumin, and fennel seeds in a small skillet over low heat until fragrant. When cool, grind the toasted seeds in a spice grinder. Combine with the turneric, cinnamon, allspice, and cayenne.
3. Cut enough small cauliflower florets from the head to make 2 cups and set aside. Coarsely chop the remaining cauliflower. You should have 4 to 5 cups.
4. Preheat the oven to 400° F. Toss the florets with ½ tablespoon of olive oil and 2 pinches each of salt, pepper, and the spice mixture. Roast in a small baking dish until just tender, about 20 minutes.
5. Heat 1 ½ tablespoons of olive oil in a soup pot and add the onions, ½ teaspoon salt, and a pinch of pepper; cook over medium heat until soft, about 5 minutes. Add the chopped cauliflower, potato, ½ teaspoon salt, and 4 cups hot vegetable stock. Bring to a boil, lower the heat and simmer until the cauliflower is tender, about 20 minutes.
6. Puree the cauliflower mixture in a blender until smooth. Return to the pot over medium-low heat. Add the coconut milk, ¼ teaspoon salt, and cook for 5 to 10 minutes. Season to taste with salt and pepper.
7. Toast the coconut in a small skillet over medium-low heat until it begins to turn golden, about 2 minutes. Sprinkle toasted cocnut, chilies, and cilantro over each serving.
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