Continuing with this week’s roasting theme, we’re turning the oven on again. Hopefully the weather has turned and you’re in full Fall mode for this one. It’s been chilly and rainy in Seattle this week, and thus I’ve had no fewer than three different types of soups in the past three days.
To be fair, I would say the same thing in the middle of summer. Soup is a love language for me. I want it all day, every day.
This soup is magic because it’s so basic and easy, but unbelievably delicious. It’s a flavor bomb in soup form and I am here for it. I made it super spicy because I am me and that’s what I do, but it’s easy to scale back the heat with this one.
(Also, I recognize that the color of this soup is off-putting and it makes my head hurt to look at the photos. There’s no way around it though – the spices + roasting add color, but they also add FLAVOR so I have to get over it. Womp womp.)
I encourage you to look at this recipe as more of a base, and switch up the spices with what you have/what you’re feeling! All you really need is cauliflower, garlic (a non-negotiable for me, maybe not for you?) and some stock or broth. From there you can use whatever spices, herbs, etc. you want. Just roast it all up with the cauliflower, simmer it in the liquid for a bit and blend away! Even the coconut milk is optional (although HIGHLY suggested, especially if you do use the spices below here), as blended up cauliflower is wonderfully creamy on its own.
I hope you try this, like it and make it 100 more times this season like I will.