Creamy Cauliflower and Mushroom Soup
Ingredients:
850g cauliflower florets (save some for garnish)
95g white onions, chopped
15g, 3 garlic cloves, chopped
15g fresh ginger root
275g portobello mushrooms (save some for garnish)
3 tbsp olive oil
1 tbsp coarse sea salt
1 tsp ground coriander seed
1 tsp ground black pepper
1½ tsp fennel seeds
½ tsp crush red pepper flakes
½ tbsp ground cumin seed
35g raw cashews
475ml vegetable stock
970ml - 1 liter water, depending on thickness
45 ml fresh lemon juice
Directions:
Preheat oven to 425˚F.
Prepare the cauliflower florets, onions, garlic cloves, and ginger root by cutting them into manageable pieces and slice the mushrooms into 1/2 inch slices. Evenly spread all of these ingredients on a large parchment-lined baking sheet or large glass baking dish. Season them with 1½ tbsp of olive oil, 1 tsp of salt, 1/2 tsp of ground coriander seed and 1/2 tsp of ground black pepper. Toss well and roast for 25 to 30 minutes until the edges of the cauliflower look browned and a bit charred.
On the stovetop set to medium heat, warm up a large stock pot and drizzle in the remaining olive oil.
Add in the remaining seasoning agents - salt, ground coriander seed, ground black pepper, fennel seed, ground cumin seed, crushed red pepper flakes and raw cashews. Toast for 3- 4 minutes until golden and slightly smoky.
Once the ingredients in the oven are done roasting, separate the mushrooms from the rest of the roasted goods and set them aside. Add some of the vegetable stock and water to deglaze the glass baking sheet the mushrooms cooked in to reserve the juices.
Gently add the vegetable stock and water to the toasted aromatics and bring to a boil for 5 to 7 minutes
Turn off the heat for the stock pot and carefully transfer the roasted ingredients except the mushrooms, to the stock pot.
With an immersion blender, blend the contents in the pot until super creamy and smooth.
Turn on heat again to medium and stir in the roasted mushrooms and lemon juice.
Taste to adjust seasonings and serve hot with bread on the side and topped with a roasted cauliflower and a drizzle of olive oil.
