Curried Roasted Cauliflower Soup with Green Peas
This is a lightly curried soup George created at Veganopolis. It became an instant favorite among our customers.
Yield: 3 quarts (2.85 L)
2 heads fresh cauliflower, cut into florets
5 tablespoons (75 mL) garam masala*
2 teaspoons (10 mL) salt
¼ cup (60 mL) plus 4 tablespoons (60 mL) olive oil, divided
2 quarts (1.9 L) rice or soy beverage
6 tablespoons (90 mL) white spelt flour or other white flour
2 cups (473 mL) fresh or frozen green peas
Fresh cilantro leaves, for garnish
Preheat the oven to 500°F. Place the cauliflower florets in a large bowl and season them with garam masala, salt, and olive oil. Using your hands, rub the spices and oil into the surface of the florets until they are evenly coated. Transfer the florets to a baking sheet and roast until they are well browned but not blackened. While the florets are roasting, heat the rice or soy beverage in a large pot over medium-high heat. In a large, heavy-bottomed soup pot heat 4 tablespoons (60 mL) of the oil over medium heat and add the flour. Whisk together to form a roux and continue whisking for 4 to 5 minutes, or until the flour is thoroughly cooked and the color has just begun to darken. Add the hot rice or soy beverage in 2-cup (473-mL) batches, whisking well after each addition until the soup base reaches a creamy consistency. When the cauliflower is done roasting, add it to the soup base and blend everything together with an immersion blender or in a food processor. Return the soup to a simmer and add the peas. Cook for an additional 10 to 12 minutes, or until the peas are tender. Taste the soup and add salt as needed. Serve in individual soup bowls, garnished with a few fresh cilantro leaves.Cooks#146; Note: Warm naan or pita breads make a nice side for this soup.*Garam masala is a mixture of ground spices used in Indian cuisine. Many varieties are available, but the mixture usually includes coriander, cumin, red pepper, and turmeric. You can also substitute other curry powders in this soup.