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Grilled Cauliflower Soup (Vegan)

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Level: Easy

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Description

The warming spices and smokey flavor from the grilled cauliflower will keep your insides toasty. This soup makes a great meal on its own with some crusty bread and salad or as a first course.

Ingredients

  • 2 heads Cauliflower, Cleaned
  • 3 Tablespoons Canola Oil Plus Some To Brush On Caulflower Before Grilling
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Yellow Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 teaspoon Salt
  • 2 pinches Fresh Black Pepper
  • ½ teaspoons Curry Powder
  • ½ teaspoons Garam Masala
  • ½ teaspoons Smoked Paprika
  • 1 cup Dry White Wine
  • 4 cups Vegetable Stock
  • ½ cups Canned Coconut Milk (in Thai Section Of The Super Market)
  • 2 Tablespoons Soy Sauce

Preparation

Cut the bottom off the two heads of cauliflower to remove the bottom leaves. Cut the heads into 1 inch thick slices, leaving the core. This doesn’t have to be pretty because the soup is getting blended later.

Turn a grill pan on medium-high, brush cauliflower and grill pan with canola oil. Place cauliflower on grill and grill until both sides have nice grill marks. Don’t worry about cooking it all the way through, the cauliflower will finish cooking in the soup. Remove from heat.

In a heavy bottom saute pan on medium heat add 3 tablespoons of canola oil and 2 tablespoons olive oil.

Add diced onion and minced garlic and cook until translucent, about 10 minutes.

Add salt, the three spices and cracked pepper to taste, and toast the spices with the onion mixture for 3-5 more minutes.

Stir in grilled cauliflower. Deglaze the pan by stirring in the white wine. Cook another few minutes to cook out the alcohol. Pour in the vegetable stock, to cover the vegetables and simmer on medium until the cauliflower is tender, about 30 minutes.

When the cauliflower is soft add the coconut milk and soy sauce for creaminess and brightness. Cook until heated through then remove from heat.

Let it cool for a bit if you are using a blender. If you are using an immersion blender then you can blend it right in the pot. If using a blender note that blending very hot soup can be very dangerous and messy. When blending warm soup always vent the top hole of your blender and cover with a clean towel and fill blender only 1/2 way. When soup is blended, return it to the pot and put the pot back onto the heat and check for seasoning. It’s ready to serve after soup is hot.

Tip: If you don’t have a grill pan you can roast the cauliflower in the oven at 400 F for 20 minutes.

Garam masala is a warm and sweet flavor spice blend from North India, typically composed of black and white peppercorns, cloves, cinnamon, cumin seeds and cardamom. You can find it on the spice rack at your local supermarket.

This soup can be made the day ahead and reheated at a different time. And it freezes great.

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