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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.
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.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!