Velvet-smooth roasted cauliflower soup, the Middle Eastern spices of cumin and coriander and a sprinkling of za-artar, a spoonful of fresh, organic yoghurt, fresh thyme and finished with a drizzle of stunning organic Moroccan argan oil.
I’ve long said that soup is one of the major saving graces of winter. This one is a winner and so easy. It’s beautiful as an entree to a winter dinner, or in a bigger bowl as a hearty lunch with crusty toast, warm flat bread or some sprouted bread, grilled crisp.
In terms of wine to match and compliment this healthy yet satisfying soup, a Pinot Grigio would work well, or a white Burgundy. A Chardonnay with subtle oak would also be lovely. Because of the spices in this soup, aromatic whites would be a good choice too. What might be on hand in your cellar that would be a good match? Cellar Maison are always talking to wine merchants and collectors about their wine cellars. It’s a fascinating past time whether for investment, or pure drinking pleasure.
Soup and wine matches is featured here in a good article by wine and food match expert, Fiona Beckett.
Enjoy the warming recipe for this soup below and remember that we’re nearly at the end of February, roll on spring!
ROAST ORGANIC CAULIFLOWER, CUMIN & CORIANDER SOUP RECIPE
1 LARGE ORGANIC CAULIFLOWER
2 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
1 LARGE ONION, FINELY DICED
5 CLOVES OF GARLIC, FINELY CHOPPED
1 TEASPOON OF GROUND CORIANDER
1 TEASPOON OF CUMIN POWDER
2 TABLESPOONS OF BUTTER OR COCONUT OIL
4 CUPS OF FILTERED WATER OR VEGETABLE STOCK
50 GRAMS OF PARMESAN RIND (OPTIONAL)
SALT AND PEPPER
TO FINISH THE SOUP:
ORGANIC PLAIN YOGHURT
EXTRA PARMESAN TO GRATE OR SHAVE OVER
ZA-ATAR SPICE MIX
SPRIGS OF THYME
ORGANIC ARGAN OIL – OR EXTRA VIRGIN OLIVE OIL
For 4 – 6 Servings
Turn oven to 180 degrees Celcius.
Cut the cauliflower into even sized florets. Toss in olive oil to coat, season with sea salt and pepper.
Roast for about 30 minutes or until golden.
In a large, heavy based saucepan, gently cook the onion and garlic in butter or coconut oil until soft. Add the cumin and coriander and allow to toast slightly without burning. Add the water or stock, parmesan rind and the cauliflower. Simmer for about 20 minutes.
Take off the heat, remove the parmesan rind and blend in batches until velvet smooth.
Reheat gently to serve. Ladle into bowls.
Top with a spoonful of yoghurt, a sprinkle of za-artar, some thyme leaves and a good drizzle of argan or olive oil. Sprinkle over the parmesan if using for a more cheese-rich soup.