Roasted Cauliflower and Golden Beet Curry Soup
I had cauliflower and golden beets without a plan, so when you've got extra veg: make soup! Roasting the veg really brings out the flavor and keeps a good texture. This is a very easy recipe. See notes for variations!
Servings 4 1 cup servings
- Immersion blender or counter blender
- 1 head Cauliflower, cut into 1" florets about 3 cups
- 4 small Golden Beets, 1" dice or two large ones
- EVOO and S/P
- 1 small Onion, diced about 2/3 cup
- 2 cloves Garlic, minced about 2 tsp
- 1 Tbl butter I use salted
- 1 Tbl Chicken bouillon skip if using chicken stock, add more salt
- 2 tsp Curry powder
- 1/4 tsp Turmeric powder
- 1 1/2 Tbl Flour to thicken; optional, but it does add body, too
- zest of one lemon optional
- 4 cups water or chicken stock, +/- to your desired consistency
- 2 tsp sugar optional, to taste
- Heat oven to 425ºF.
- Put cauliflower and beets on a sheet pan, drizzle with EVOO and season with S/P. Put in oven for about 45 minutes, until the veg is cooked through and has a little browning. Cauliflower may get done before beets, depending on how you cut them, if that happens, just pull off the cauliflower and cook beets until soft.
- While the veg cooks, put the butter, onions and garlic in a saucepan over medium heat. Sweat until soft, then add bouillon (if using), curry, and turmeric to veg and cook a couple of minutes. Then add flour and cook that for 3-4 more minutes.
- Add a cup of water (or stock) and the lemon zest (if using) and bring to boil. Turn off heat. Let this stand while the veg finishes cooking.
- Once the veg is done, add to saucepan with 2 more cups of water (or stock), then blend to desired consistency with immersion blender. Add water to get the consistency you like.
- Check seasoning and add sugar if you want to bring out the sweetness of the beets a bit more. Serve!
To make vegan, simply drop the butter and bouillon. Adjust the seasonings. To make gluten free, drop the flour and use another thickener if desired, or reduce liquids. I used bouillon because I didn't have any stock thawed. Bouillon is a real flavor booster as long as you monitor your salt levels. I think this recipe benefits from using bouillon rather than stock.