Make Ahead

Roasted Cauliflower & Spinach Soup

November 17, 2020
1 Ratings
Photo by Dinnerinabowl
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Makes 4
Author Notes

Sulfury cauliflower with the robust flavors of curry powder & spinach along with the nutty creaminess from the Asiago cheese blend to make a delicious & hearty soup. —Amrutha Harsha Rao

What You'll Need
  • Soup Base
  • 0.5 head of cauliflower, separated into florets
  • 2 bunches spinach
  • 3 whole cloves of garlic
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder, divided
  • 0.5 teaspoons cumin seeds
  • 2 teaspoons oil
  • 1 tablespoon ghee
  • 0.25 cups asiago cheese, grated
  • 3 tablespoons coconut cream
  • 0.5 teaspoons pepper
  • 0.5 teaspoons kasuri methi
  • 0.33 cups water
  • 0.25 teaspoons jaggery or sugar, more if needed
  • salt to taste
  • Tempering
  • 2 teaspoons oil or ghee
  • 0.25 teaspoons asafoetida
  • 0.5 teaspoons cumin seeds
  • 0.5 teaspoons chili powder
  • 1 clove garlic, finely chopped
  1. Turn on the oven to 400ºF. In a roasting tray toss your cauliflower florets, garlic cloves, oil, cumin powder, salt, & pepper & bake for about 20 - 25 minutes or until golden brown. It should be soft enough for a knife to be inserted into the stalk without resistance. Set aside to cool.
  2. In a heavy-bottomed dish, add in your ghee & cumin seeds. Once they crisp up (~8-10 seconds) add in your chopped spinach & sauté until wilted. Be sure not to overcook as this may cause your soup to become a little slimy when you blend it.
  3. Add in the roasted cauliflower, roasted garlic, garam masala, cumin powder, jaggery, salt, & pepper and sauté until fragrant. Reserve a few pieces of cauliflower florets for your garnish. Make sure you don’t burn the spices & sauté on a medium-low flame.
  4. Turn off the flame & set aside to cool for a few minutes. With an immersion blender, blend the mixture until smooth & creamy.
  5. Add it back into the pan on a low flame and add some water, a tablespoon at a time, to thin out the soup, if necessary. The water in the spinach is usually enough to thin it out. Simmer on low for 5 minutes to make sure all the flavors meld well.
  6. Add in the coconut cream, Kasuri methi, & cheese & stir well. Turn off the flame & add in the lemon juice. This is to make sure that all the flavors balance out & there is no bitterness from the spinach.
  7. For the tempering, heat oil in a small sauté pan & add in the cumin seeds & garlic & allow to crisp up. Be careful not to burn them. Then add in the asafoetida, chilies powder, & turn off the heat. The residual heat is enough for these spices to bloom.
  8. Add the tempering to your large soup dish or your individual soup bowls & garnish with the roasted cauliflower florets that you set aside.
  9. Extra Tip: • You can make this soup vegan by leaving out the cheese or substituting a vegan sharp cheese for the Asiago. And substituting in oil for the ghee.

See what other Food52ers are saying.

0 Reviews