For this soup you also use the leaves of the cauliflower. Not everyone knows that you can eat these, for example by adding them grilled to your soup to give it a nice crunch. They are delicious in this way.
Extra supplies needed: a hand blender
For four servings:
– 300g cauliflower (this was 1/2 of a big cauliflower for me)
– 200g celeriac
– 200g potatoes
– 2 cloves of garlic
– 1 red onion
– 1 tablespoon yellow curry powder
– 25g (plant-based) butter
– 25g spelt flour
– 1l water
– 50ml soy cream
– 4 teaspoons of za’atar (one for every plate)
– olive oil
– salt
– pepper
Preheat the oven to 220°C or 425°F.
Cut the cauliflower into florets and the stems into cubes. Keep the leaves separate. Peel the celeriac and cut it into dices of around 2 by 2 cm. Peel the potatoes and cut them also into cubes of 2 by 2 cm. Keep the potato peels separate. Put the vegetable dices unto a baking sheet and add some olive oil, salt and pepper. Put them into the oven for around 20 minutes.
Shred the onion and cut the garlic into very fine cubes.
Melt the butter in a cooking pan on low fire. Add the spelt flour and whisk them together for around 1-2 minutes until it forms a mixture.Then add the onion and fry on low heat for around 5 minutes. Then add the garlic and fry together for around 2 minutes. Then add the roasted vegetables and keep a few of the cauliflower florets separate. Put the oven to 200°C or 390°F. Leave the baking sheet unless it is very dirty because the oil can be used again. Stir the vegetables in the cooking pan and fry for around 2 minutes. Then add a little bit of water together with the yellow curry powder and stir it well. This way the curry powder mixes well with the vegetables. Then add the rest of the water. Bring the temperature of the cooking pan to high heat with the lid on until the soup is cooking. Then lower the heat and cook the soup for around 15 minutes with the lid on.
Cut the cauliflower leaves into smaller parts. Put the cauliflower and potato leaves unto the baking sheet and mix it with the remaining oil. Do not stir them together but keep them separate. Bake the cauliflower leaves 12 minutes and the potato leaves 15-20 minutes until they are crispy. If your oven has a grill function you can add this to the normal oven setting.
When the soup is done use a hand blender to smooth the soup. Put the soup in soup plates. Then add the cauliflower florets, the za’atar and the roasted leaves and potato peels. Finish with a little bit of soy cream on top. Usually there is salt in the za’atar so you don’t need to put extra salt into the soup. You can put salt and pepper on the table for who needs a little more.
Serve with some good bread.
This recipe was made in February and added on the 8th of March from my Instagram page.
