Roasted Cauliflower Soup with Gremolata
I created this soup for a cooking class on healthy hormone balance and was pleasantly surprised at how popular it was with the students. Roasting the cauliflower and leeks with turmeric and cumin really showcases their sweeter characteristics and makes the soup incredibly rich. As delicious as it tastes, the soup is lacking in color and tends to look pretty lonely in bowl without a colorful garnish. The gremolata adds a vibrant punch, and the parsley and lemon zest brighten up the flavor of the soup. If desired, you can use less broth to create more of a puree than a soup.
Ingrediënten
FOR THE SOUP:
- 1 leek white and light green parts only, rinsed well and roughly chopped
- 1 large head cauliflower separated into florets
- 2 tablespoons grapeseed oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coarse sea salt
- 3 cups vegetable broth
- ½ cup coconut milk
FOR THE GREMOLATA:
- ½ cup finely chopped parsley
- 1 clove garlic minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly grated lemon zest
Instructies
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the leek and cauliflower with the grapeseed oil, turmeric, and cumin.
- Spread on a baking pan, sprinkle with the salt, and roast for 15 to 20 minutes, or until the leeks start to brown.
- Transfer the vegetables to a food processor.
- Add the broth and coconut milk and blend well, adding more broth or water as needed to achieve the desired consistency.
- Pour the soup into a saucepan and place over low heat until ready to serve.
Notes / Tips / Wine Advice:
To make the gremolata, combine the parsley, garlic, olive oil, and lemon zest in a small bowl and mix well.
Ladle the soup into bowls and top with a spoonful of gremolata.
Ladle the soup into bowls and top with a spoonful of gremolata.
--------------------------------------------------------------------------------------------------
