I have previously documented my obsession with making soup. It’s easy, delicious and makes me happy.
Tonight I threw half a head of cauliflower, cut into smaller florets, into a baking dish with some olive oil, ground cumin and cumin seeds, tossing the cauliflower in the pan to coat. I roasted it at 185C for about 20 minutes.
roasted cauliflower, ready for soup
Meanwhile I made broth in a pot on the stove – I sauteed one small onion in olive oil for about five minutes, threw in two chopped garlic cloves and added about three cups of vegetable stock.
When the cauliflower was sufficiently soft, I removed it from the oven and tossed it into the pot and let it simmer for about 20 minutes until the liquid reduced.
I blended the mixture in the pot using a handy dandy stick blender, returned the pot to the stove and added a bit of coconut milk (you could use yogurt or cream, if desired).
I garnished with a bit of olive oil and a healthy dose of black pepper, but I think some fried onion would be a nice touch.
creamy cauliflower soup, ready to eat
Soup rarely has a recipe – I write it down sort of, if it works, and maybe try to replicate it again. My Thai red curry carrot soup was an experiment that continues to wow me but other experiments are not as successful.
What will this makeshift onion soup be like? When I made it, I didn’t know.
Here’s what I did:
I sauteed about ten red onions in olive oil in a cast-iron skillet on medium heat. I left this to do its magic for about 30 or 40 minutes. Meanwhile I boiled about four cups of water with one cube of vegetable bouillon, one tablespoon of curry powder and some chopped garlic – I let that simmer until it reduced considerably. When the onions were ready, I dumped them in the broth pot, let it simmer another ten minutes and then blended with a stick blender. Afterwards I stirred in about half a cup of coconut milk – but you could use cream or milk or whatever you want.
Not bad, if you like onions. Actually it is not pretty but it tastes really fabulous – a hint of the caramelized flavor, only a hint of the curry (but it makes a difference) and coconut milk instead of milk or something else gives this a very slight sweetness that plays well off the onion and curry. I am happy with this even though I was scared. I will definitely do this again. Especially because I often have so few things in my house with which to cook – but I always have onions, always have coconut milk – and that is almost all you need for this!
Onions ready for caramelizing and becoming soup
Not pretty but quite yummy – onion curry coconut soup