Name: Creamy Spiced Cauliflower Soup
Ingredients: 2 heads of cauliflower, cut into florets (2 ½ lbs total florets); olive oil; kosher salt; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground coriander; ½ tsp fennel seeds; ½ tsp red pepper flakes; ¼ tsp ground cardamom; 1/8 tsp ground cloves; 6 cups chicken stock; ½ cup heavy cream (or coconut milk); 2 sprigs fresh thyme; 2 sprigs fresh oregano; toasted chopped pistachios, to garnish; 2 cloves garlic, minced; 2 cups packed fresh parsley leaves, chopped; 1 tbsp chopped fresh oregano; ¾ cup extra virgin olive oil; 2 tbsp red wine vinegar; pinch of kosher salt

Creamy Spiced Cauliflower Soup

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simple, creamy spiced cauliflower soup with a vibrant chimichurri & pistachio topping

serves: 4-6

Ingredients

Creamy Spiced Cauliflower Soup

2 heads of cauliflower, cut into florets (2 ½ lbs total florets)
olive oil
kosher salt
1 onion, diced
2 cloves garlic, minced
1 tsp ground coriander
½ tsp fennel seeds
½ tsp red pepper flakes
¼ tsp ground cardamom
1/8 tsp ground cloves
6 cups chicken stock
½ cup heavy cream (or coconut milk)
2 sprigs fresh thyme
2 sprigs fresh oregano
toasted chopped pistachios, to garnish

Chimichurri

2 cloves garlic, minced
2 cups packed fresh parsley leaves, chopped
1 tbsp chopped fresh oregano
¾ cup extra virgin olive oil
2 tbsp red wine vinegar
pinch of kosher salt

Instructions

Creamy Spiced Cauliflower Soup

Preheat the oven to 425°F. Toss the cauliflower florets with a good coating of olive oil. Spread them out onto a sheet pan and sprinkle with a pinch of salt. Roast for about 25 minutes, or until caramelized.
Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add enough olive oil to coat the bottom. Add the onions and a pinch of salt. Let the onions sauté for a few minutes until tender. Add a little bit more olive oil, along with the garlic, coriander, fennel seeds, red pepper flakes, cardamom, and cloves. Let the spices toast in the oil for a minute or so until fragrant.
Stir in the chicken stock, heavy cream, thyme, and oregano. Bring the liquid to a boil. Add in the roasted cauliflower, reduce the heat to medium-low, and simmer for about 20 minutes. Remove the herbs.
Working in batches, blend the soup for 90 seconds until smooth and creamy. Taste and season with salt as needed.
Serve the soup warm with the chimichurri drizzled over top, along with a sprinkling of pistachios.

Chimichurri

Combine the garlic, parsley, and oregano in a small bowl.
Stir in the extra virgin olive oil and red wine vinegar. Season with a pinch of salt.
Taste the chimichurri and add more salt or vinegar if desired.

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