Tamarind Scented Roasted Cauliflower Soup
This is a sensuous soup with earthy flavors that hit all the right spots. Tamarind lends a sweet n
Recipe detail
- 21 November , 2016
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Category : Soup
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Cuisine : All
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Preparation Time : 20 Minute
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Cook Time : 20 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten.
4 heads cauliflower
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo.
4 garlic cloves, whole
Shallots
Leeks. Leeks look like overgrown green onions. The stalk formation
5 shallots, sliced 1/4-inch
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
4-5 tablespoons olive oil
Vegetable Stock(Soups)
Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
4 cups vegetable stock
Thyme
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.
1 teaspoon finely chopped fresh thyme leaves
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to Pakistan/India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.
1 teaspoon ground toasted cumin seed (or more to taste)
Bay Leaf
Bay leaf refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. ...
2 bay leaf
Tamarind Puree
Tamarind is a sticky, sour-tasting fruit that grows in large brown pods on the tamarind tree, a common fruit tree that grows all over Asia and also in Mexico (see photo of pods below). The fruit is removed from the pods and must be separated from the seeds in order to use it. The taste of tamarind fruit is very sour, so whatever recipe you're making will need sugar or some kind of sweetener. The texture of tamarind is very sticky and paste-like, and the color of tamarind fruit is dark brown. In Thai cooking, tamarind is used for a variety of dishes, from famous Pad Thai noodles to fish and chicken dishes. Tamarind is also a common ingredient in Indian and Mexican cuisines.
2 tablespoons tamarind purée
Pomegranate Seeds
Pomegranate is a delicious and exotic fruit that is often touted for its health benefits. Adding pomegranate to your everyday meals is a great way to add more fiber, potassium, and Vitamin C to your diet. If you love pomegranate and are looking for more ways to eat it, or if you're just curious about trying pomegranate, then look no further.
Pomegranate seeds & pistachio to garnish
Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten.
6 heads cauliflower
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo.
6 garlic cloves, whole
Shallots
Leeks. Leeks look like overgrown green onions. The stalk formation
10 shallots, sliced 1/4-inch
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
1/3 cups olive oil
Vegetable Stock(Soups)
Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
6 cups vegetable stock
Thyme
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.
1 1/2 teaspoon finely chopped fresh thyme leaves
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to Pakistan/India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.
1 1/2 teaspoon ground toasted cumin seed (or more to taste)
Bay Leaf
Bay leaf refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. ...
3 bay leaf
Tamarind Puree
Tamarind is a sticky, sour-tasting fruit that grows in large brown pods on the tamarind tree, a common fruit tree that grows all over Asia and also in Mexico (see photo of pods below). The fruit is removed from the pods and must be separated from the seeds in order to use it. The taste of tamarind fruit is very sour, so whatever recipe you're making will need sugar or some kind of sweetener. The texture of tamarind is very sticky and paste-like, and the color of tamarind fruit is dark brown. In Thai cooking, tamarind is used for a variety of dishes, from famous Pad Thai noodles to fish and chicken dishes. Tamarind is also a common ingredient in Indian and Mexican cuisines.
1/4 cup tamarind purée
Pomegranate Seeds
Pomegranate is a delicious and exotic fruit that is often touted for its health benefits. Adding pomegranate to your everyday meals is a great way to add more fiber, potassium, and Vitamin C to your diet. If you love pomegranate and are looking for more ways to eat it, or if you're just curious about trying pomegranate, then look no further.
Pomegranate seeds & pistachio to garnish
Cauliflower
Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten.
2 heads cauliflower
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo.
2 garlic cloves, whole
Shallots
Leeks. Leeks look like overgrown green onions. The stalk formation
3 shallots, sliced 1/4-inch
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
2-3 tablespoons olive oil
Vegetable Stock(Soups)
Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
2 cups vegetable stock
Thyme
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.
1/2 teaspoon finely chopped fresh thyme leaves
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to Pakistan/India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.
1/2 teaspoon ground toasted cumin seed (or more to taste)
Bay Leaf
Bay leaf refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. ...
1 bay leaf
Tamarind Puree
Tamarind is a sticky, sour-tasting fruit that grows in large brown pods on the tamarind tree, a common fruit tree that grows all over Asia and also in Mexico (see photo of pods below). The fruit is removed from the pods and must be separated from the seeds in order to use it. The taste of tamarind fruit is very sour, so whatever recipe you're making will need sugar or some kind of sweetener. The texture of tamarind is very sticky and paste-like, and the color of tamarind fruit is dark brown. In Thai cooking, tamarind is used for a variety of dishes, from famous Pad Thai noodles to fish and chicken dishes. Tamarind is also a common ingredient in Indian and Mexican cuisines.
1 tablespoons tamarind purée
Pomegranate Seeds
Pomegranate is a delicious and exotic fruit that is often touted for its health benefits. Adding pomegranate to your everyday meals is a great way to add more fiber, potassium, and Vitamin C to your diet. If you love pomegranate and are looking for more ways to eat it, or if you're just curious about trying pomegranate, then look no further.
Pomegranate seeds & pistachio to garnish
Directions
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1
Cut cauliflower into 1-inch flowerets. On a large baking sheet toss cauliflower, garlic, and shallots with olive oil to coat, season with kosher salt, and roast in middle of oven about 20 minutes, tossing vegetables once, until golden brown on all sides. -
2In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs for 10 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches adding just enough of the stock to make a nice purée consistency. (You can always add more liquid, but it's very hard to remove it if you add too much). Stir in tamarind. Add extra if you like the flavor more puckery.
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3Ladle soup and add a small dollop of crème fraîche to garnish, a few pomegranate seeds, and some crushed roasted pistachios
Serving Suggestion
- there is no cream added to the pur