I like to make a big batch of soup on the weekend, and then have it in the fridge to take it to work for lunch or an easy weeknight dinner. (Hence, soup of the week.) I earmarked this recipe from eGullet ages ago. On the Sunday evening when I finally got around to making it, we each had a bowl for dinner. The spices gave the soup a pleasant warmth, but didn't overpower the mild taste of the cauliflower. The coriander chutney provides a delightful contrast, rounding out the flavors in the soup with a bright note. I might not make it if I were in a hurry or short ingredients, but it certainly makes a lovely addition.
It was so tasty (and guiltless to boot!) that I helped myself to another serving as we watched a movie. Before I knew it, the pot was nearly empty. Luckily, I had bought a monster of a cauliflower to make this soup, so I had plenty left over to make another batch!
Thanks to Natashya at Living in the Kitchen with Puppies for sharing this recipe, and writing an inspriational blog with such beautiful photos! (I can only aspire to her presentation skills!)
The basic method is similar to the way I like to make squash soup this time of year. In fact, it's a great and simple way to make a flavorful soup. It would also work well with any root vegetable, or combination thereof. Apples or pears contribute a nice sweetness. You can also vary the seasonings.
Roast vegetables tossed in with several cloves of garlic and seasonings until soft and golden. Allow to simmer until the vegetables are soft.
Puree with a stick blender to desired consistency. You can leave some chunky, or add milk for a creamier soup. (It depends on my mood.) Ladle into a bowl and garnish. Enjoy!