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I’ve modified an indian recipe for cauliflower soup here.  It’s got a lovely dark caramelized flavor from the cumin and roasting, plus it’s a good source of vegetables and makes a nice non-meat side.

1 head of cauliflower, cut into small florets (or two bags of frozen, thawed)
1 onion, cut into quarters
3-6 garlic cloves finely chopped (or a heaping tablespoon paste or mince)
1-2 stalks of celery, chopped or in thin slices
1 Idaho/Russet potato (or use mashed potato flakes, 1/3 cup)
4 cups stock or Bouillon (Vegetable or Chicken)
5-6 basil leaves  (or 2 teaspoons dried)
1 teaspoon cumin powder
½ cup milk
Salt and pepper to taste

Toss onion and cauliflower in a tbsp of oil. Roast in the oven at 400 degrees for 20-40 minutes (frozen is more like 20, fresh is more like 40).  When the edges of the vegetables are browned but not black and the center has softened (but not mushy), the vegetables are cooked!

Add roast vegetables to a stock pot. add celery and garlic; saute till browning (if using garlic paste, just heat till pungent). Add cumin and let it toast in the pan for a minute or so, till the fragrance blooms. Add stock, potatoes, basil and black pepper. Bring to a boil and let simmer till potatoes are fully cooked and soft.

Blend soup into a fine puree using a food processor, blender, or hand mixer (Those are listed in order of preference for getting the right even texture.  You may need to let the soup cool some before blending, depending on your hardware.  Don’t slosh, splash or sling hot soup on yourself!)

Add milk, stir to mix and taste for salt level (saltiness will depend on the saltiness of your stock or bouillon option).  Add salt to taste, which is usually a good couple pinches as extra. Adjust the thinness or thickness of the soup.  If you want it to be thicker, add a little mashed potato flakes.  To thin, add more stock or water. Taste, adjust salt and pepper if needed.

EAT IT.  If you want to fancy your presentation up, A line of cracked Black pepper across the center with some shiffenaded basil leaves and finishing olive oil does the trick

Serves four to six, depending on how main or side dish you’re using it.

nutrition facts for the whole recipe (1 serving on this equals the whole batch). If splitting into for servings is 420 calories per serving!