Many goood ideas.
Or, if you used an herb or spice blend on your roasted cauliflower, stay with and/or enhance that family of seasonings (e.g North African, Asian (southwest, subcontinent, southeast), in your soup.
I agree with Em...I would start with a nice base, since soup is only as good as its foundation. Sauté onion, celery, a touch of garlic, spices (I like a bit of garam masala with cauliflower) herbs, etc. Then, add your cauliflower and blitz in a blender adding a bit of warm chicken/vegetable stock (or milk) to adjust for consistency. You can also enrich it with a bit of cream or crème fraîche at the end (or pass it around for dolloping. I like to finish earthy, creamy soups off with some chives, flaked salt, coarse pepper and a drizzle of olive oil. You could also keep back some of the cauliflower and crisp that up for a garnish.
Anything can become a soup with an immersion blender. If you don't have enough cauliflower to make enough soup, stick with beige vegetables for a pretty colored product: parsnips, potatoes, canned white beans, onions. I'd caramelize some onions or other allium and garlic, chop and cook your extra veggies, add leftover cauliflower, and add a good amount of cream or stock. Blend with immersion blender (or normal blender if you don't have one), adding liquid to desired consistency. Season with s+p aggressively, as well as sage or chives, depending on your preferred flavor.
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Or, if you used an herb or spice blend on your roasted cauliflower, stay with and/or enhance that family of seasonings (e.g North African, Asian (southwest, subcontinent, southeast), in your soup.