Thai Coconut and Roasted Cauliflower Soup

We love soup. It’s one of those meals that’s so multifunctional, it’s good for lunch or dinner, it freezes well and usually tastes even better on the second day once the flavours have settled, and we’re happy to eat it in almost any month of the year!

I don’t think it matters which province you live in – the weather during this time of year can be highly variable from day to day. We just finished a week of cool, rainy weather, and soup was a perfect meal!

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When Jonty was working from home last autumn, he was in charge of making soup during the day, and thus he became the Soup Master. He admitted his approach was very formulaic, but it worked every time!

How to make soup like a Soup Master!

  • The Star: Decide what vegetables you want your soup to be comprised of (cauliflower, sweet potato, broccoli, carrot, squash, etc…) and roast them for flavour.
  • The Base: Throw diced onion, garlic, ginger and chilis (if you like a bit of heat) into a big pot with a bit of olive oil and let everything soften.
  • The Liquid: You’ll need enough liquid to just cover all the veggies (we often add more at the end, thin out the soup as necessary). We like chicken/veggie stock, coconut milk and a splash of wine (if we have any).
  • The Simmer: The Star + The Base + The Liquid all hang out in a big pot and simmer away for about 30 minutes, to develop flavour.
  • The Blend: We really like smooth, pureed soup, so everything goes into the Blendtec, in batches, and is whizzed up until completely smooth.
  • The Finish: We start by adding an acid to taste (lime / lemon juice, or even white wine vinegar). It’s amazing how much the flavour will pop once an acid is added. After that, we add salt, to taste.

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This was Jonty’s formula for virtually every soup, and I don’t think we ever had a bad-tasting soup!

ClimbEatCycleRepeat.com | Roasted cauliflower soup

Once the price of cauliflower finally started coming down (because nobody wants to pay $8 for a small head of cauliflower!), this soup made a regular appearance at our table. One of the versions we liked the best was this Thai-style one, in which we would throw in a few stalks of lemongrass while simmering (remove them just before blending), and finish with lime juice, lime zest and a handful of cilantro at the end.

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This is a great soup to have on-hand. If you want a more substantial meal, add some roasted chicken or a can of tuna or a handful of chickpeas for protein. It freezes really well and the flavour develops as it sits, so be prepared for it to taste even better the next day!

Now have a crack at making soup without a recipe!

Thai Coconut and Roasted Cauliflower Soup
 
Nutrition Information
  • Serves: 8 - 10 bowls
  • Serving size: 1 bowl
  • Calories: 140
  • Fat: 9.9 g
  • Saturated fat: 8.6 g
  • Carbohydrates: 12.4 g
  • Sugar: 3.7 g
  • Sodium: 390 mg
  • Fiber: 3 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
This is a general guide for making soup, so the liquid amounts are only an estimate.
Ingredients
  • 2 medium heads of cauliflower
  • 2 medium yellow onions, chopped
  • 3 - 4 cloves garlic, minced
  • 4-inch piece fresh ginger, peeled and diced
  • 2 stalks lemongrass, cut into 3 or 4 pieces (remove outer layer)
  • 3 - 4 Thai red chilis, optional
  • 1 can full-fat coconut milk
  • Chicken / veggie stock, enough to cover the vegetables (about 3 - 4 cups)
  • 2 limes, zest + juice
  • Salt to taste
  • Handful cilantro, chopped, for serving
Instructions
  1. Pre-heat the oven to 425F.
  2. Remove the stem and outer leaves of the cauliflower, so that the head can sit flat. Mist with a bit of oil, place on a tray and roast for about 40 minutes, until it starts turning golden brown. Remove from the oven, and cool enough to allow handling before chopping the cauliflower into pieces.
  3. In a large soup pot, heat a bit of oil over medium-high heat and add the diced onion, garlic, ginger, lemongrass and chilis. Saute until the onions are soft and translucent. Add the chopped cauliflower to the pot.
  4. Pour in the can of coconut milk. Add enough chicken / vegetable stock to just cover the vegetables.
  5. Bring the soup to a boil, partially cover and reduce the heat to medium-low.
  6. Simmer the soup for about 30 minutes.
  7. Take the soup off the heat and allow to cool slightly before pureeing. In batches, puree the soup in a high-speed blender until very smooth. Return the soup to the pot, add the lime juice and zest and taste. Add salt, if necessary.
  8. Sprinkle with chopped cilantro to serve.
Notes
This soup tastes better the next day and freezes very well.

Enjoy!

ClimbEatCycleRepeat.com | Roasted cauliflower soup

 

ClimbEatCycleRepeat.com | Roasted cauliflower soup

2 Comments

  1. I Love soup! When I worked in the kitchen we would trade off who made the soup of the day and it was always an “anything goes” soup creation! I like pureed soups but I leave some of the cooked veg and mash it with a Potatoe masher for a bit of chunkiness to the pureed texture. I also love making it a meal with add ons- sprinkled green onion, cheese, bacon, crushed tortillas…..whatever goes with the soup! We recently did a chicken a l’orange for easter dinner and we took all the leftovers – potatoes carrots oranges gravy and chicken carcass and simmered it into an awesome chicken soup! Strained it Blended it up and added egg noodles! Mm mm im hungry now.

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