Cauliflower Soup + Curry Oil | Sobremesa
This soup is from our winter edition of Sobremesa, titled Harmony. The meal is inspired by harmony and balance in a winter season — and this soup is a warm, comforting welcome to guests as they sit. The toppings add brightness, color and texture to a perfectly creamy base. Note the details below on how to easily make this soup dairy free.
2 tablespoons olive oil
2 tablespoons butter (ghee or coconut oil)*
4 garlic cloves, smashed
3–4 thyme sprigs
1 medium caulifower head, in florets
3 1/2 cups chicken stock (or vegetable stock)*
2 cups water
1/2 cup heavy cream (or coconut milk)*
Salt, to taste
Rose dukkah, for serving
Curry oil, for serving
Preserved lemon, for serving
For the curry oil
3 tablespoons ghee or clarified butter
1 1/2 teaspoons curry powder
Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and garlic and sautée for 5 minutes, until soft and translucent, stirring occasionally. Add the chopped cauliflower and thyme and cook for about 3–5 minutes, stirring often. Season the cauliflower with salt. Add stock and water and simmer on medium heat for about 15 minutes, until the cauliflower is very soft. Remove the thyme sprigs.
While the soup is cooking, combine the ghee and curry powder in a small saucepan for 2 to 3 minutes. Remove from heat and strain oil through a small sieve. Discard the spice grains and reserve the strained oil to garnish.
Remove the soup from the heat and carefully blend until smooth using a standing blender or an immersion blender. Bring the soup back to a low heat, season with salt and pepper to taste and add the cream. Bring the soup to a simmer, you may add more stock for a thinner consistency.
Serve the cauliflower soup in bowls topped with a sprinkle of rose dukkah, preserved lemon slices and a drizzle of curry oil.
* This recipe can be easily amended for dairy free and vegetarian requirements. Use the alternative ingredients suggested in parentheses.
Serves a crowd
Dukkah is a favorite staple in our kitchens. It is rooted in Mediterranean cooking and usually includes a variety of spices and nuts. Ours is a bit different from the traditional combination, with a few playful, more delicate additions — inspired by color, flavor and balance. Sprinkle it on top of the Cauliflower Soup and use the leftovers on toasts, oatmeal, and yogurts.
1/2 tablespoon coriander seeds
1/2 tablespoon black sesame seeds
1 tablespoon almond slivers
1 tablespoon pistachio
1 tablespoon rose petals
Gently toast your sesame and coriander seeds in a pan until they are aromatic.
Transfer the seeds to a mortar and pestle, and grind to a fine texture. Hand chop the almonds and pistachio and combine all the ingredients, adding in the rose petals at the end.