Cauliflower is packed with vitamin C and is available almost year round. It is the perfect partner to the warm spices of Indian cuisine, and roasting the cauliflower enhances its nuttiness in this delicious, warming soup.
1 large head of cauliflower (about 2-3 cups of florets)
2 cloves of garlic, crushed
1 small onion, diced
pinch of chilli powder
500ml chicken stock
400ml whole milk
1 heaped Tbsp garam masala (more if you like it spicy)
salt and black pepper
Pre-heat the oven to 190C. Wash and chop the cauliflower into florets.
Toss the florets in enough olive oil to coat them lightly, then turn out onto a baking sheet in a single layer. Roast for 15-20 minutes , turning once, until the florets begin to soften and brown at the edges.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large saucepan. Add the chilli powder and onion and fry for a few minutes until the onion becomes translucent, then add the garlic and fry for another minute or two.
Remove the saucepan from the heat and when the cauliflower is done, add it to the saucepan as well and mash with a potato masher. Add the stock and milk and blend using a wand mixer until the soup is as smooth or as chunky as you like. If it is too thick, add more stock or milk. Stir in the garam masala, then check for seasoning and add salt and pepper to taste. Return the saucepan to a low heat and bring the soup to a gentle simmer before serving.
Serve with crusty bread.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/04/cauliflower-soup-with-garam-masala-for-in-between-days.html