Roasted Cumin Cauliflower Soup

Yield: 4-6 Servings | Prep Time: 25 Minutes | Cooking Time: 25 minutes

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ingredients

• 1 medium head of cauliflower

• 1 large or 2 small Yukon gold potatoes

• 8 cups vegetable stock

• 1 leek, white part only, chopped

• ½ teaspoon ground cumin

• 3 sprigs fresh parsley

• Salt and white pepper to taste

  For Garnish:

• 1 ½ teaspoons cumin seeds

• 2-3 tablespoons vegetable oil

• ½ cup cauliflower florets (reserved)

directions

1. Trim and discard the outer leaves and tough stalks from the cauliflower. Cut the head into florets. You should have about 8 cups. Place 7 ½ cups of the cauliflower into a medium sized saucepan and set the remaining cauliflower aside for garnish.

2. Trim and thoroughly wash the leek, then chop just the white part into pieces and add to the pan. (Save the green tops for stock or another dish)

3. Peel the potatoes and cut into cubes, then add this, along with the stock, ground cumin, parsley, ½ teaspoon salt and a pinch of white pepper to the pan.

4. Place the saucepan over medium-high heat and, stirring occasionally, bring to a boil. Reduce heat to a simmer and cook, stirring from time to time until the potatoes and cauliflower are tender enough to be easily crushed against the side of the pan. Immediately remove from the heat and set aside to cool.

5. Do not overcook the soup as when cauliflower is cooked too long it develops a strong somewhat sour flavor that is very dominant.

6. When the soup has cooled, remove and discard the parsley. Strain the liquid into a large measuring cup or bowl and transfer the cooked vegetables to a blender or food processor. Begin to process the soup, adding just enough liquid to allow the vegetables to puree evenly into a smooth cream.

7. If you do not use all of the cooking liquid to puree evenly, place remaining cooking liquid into a small saucepan and, over high heat reduce to no more than ½ cup and add to soup.

8. Taste and adjust the seasonings. The soup may be prepared to this point and stored in an airtight container in the refrigerator for up to 7 days before serving. It may also be frozen for up to 3 months.

to prepare the garnish

1. In a dry frying pan, toast the cumin seeds over medium heat, stirring continuously, until the seeds are lightly browned. When cooked, immediately turn them out into a small dish to stop the cooking, and set aside.

2. Just before serving, trim the reserved cauliflower florets in half lengthwise, so that each has a flat side to it.

3. Heat the oil in a small frying pan over medium high heat. When the oil is hot but not smoking add the florets, and toss to coat with oil. Continue to cook, tossing frequently, until they are tender and lightly browned.

4. To serve the soup, place one or more crisped cauliflower floret in the bowl and sprinkle with cumin seeds. Serve immediately.