Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Roasted Cauliflower & Spinach Soup

November 17, 2020
2 2 out of 5 stars /
1 Ratings2 total 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
Ingredients
  • 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
Directions
  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

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.