Roasted Cauliflower Curried Soup w/ Green Onion Oil

Don't let the length of this recipe daunt you.  It's really quite simple to make.

Roasted Cauliflower Curried Soup with Green Onion Oil has a complex multi-layered taste.

If you roast your veggies before making a soup with them, it will deepen the flavour and add another dimension of taste.

You can use the leftover green olive oil (and there WILL be leftovers), for salads, cooking eggs, drizzling on meats, etc.  Start by making the flavoured oil as the onions need time to seep into the oil.

Here's what you'll need for the green onion oil:
Gee, what a surprise...

3 green onions

1/2 C extra virgin olive oil

 

 

How to make the green onion oil:



Wash and trim the green onions.
Cut into 1 - 2 inch pieces (4 to 8 cms)

Place in a mini-food processor.

Whiz until finely chopped like this.

With olive oil in a small jar...
Add the chopped green onions.

Let the green onions sweat into the oil.
Ideally, let this sit overnight.

How to make the soup...

Here's what you'll need:

                              1 medium sized cauliflower
                              1 small onion, chopped
                              1 C milk (not shown)
                              1/4 C olive oil
                              1 T olive oil
                              1 vegetable bouillon cube
                              (the kind that needs 2 C water to rehydrate)
                              1 T curry
                              Croutons for garnish (optional)

Separate your cauliflower into florets like this.
Rinse and pat dry.
Toss with 1/4 C olive oil.



Spread on a cookie sheet.
Roast in a preheated 350F degree oven for 40 minutes.



Meanwhile, finely chop your onion like this.

In about 1 T olive oil over medium heat,
cook the onion until translucent.

Stir in 1 T curry and incorporate into the onion.
Cook until just fragrant.
Set aside until the cauliflower is ready.

Guess what?  The cauliflower is ready!
This is how it looks like roasted with golden tips...



To your onion and curry blend...
Add the cauliflower, bouillon cube and 3 C water.

Heat through while roughly chopping
the cauliflower with the end of your spoon.
Add 1 C of milk.



Blend smooth with a hand blender or stand blender.
Add 1 t salt and generous grindings of fresh black pepper.
Heat to desired temperature.

Adjust for additional salt and pepper to taste.

Using a small spoon or dropper,
drizzle the green onion oil in sections over each bowl.

I scooped out some of the green onion from the oil
and put about a half teaspoon in the centre.
Top with croutons!

And there you have it.  The deep taste of roasted cauliflower enhanced by the complex and exotic taste of curry, topped with drizzles of piquant green onion oil with the crunch of croutons.

 

 

An excellent dinner party starter or just to eat by its delicious lonesome self.  Enjoy!