Made a quick pot of soup today, maybe the last before spring changes to summer. If it turns out okay, I’ll post this recipe!

(It did and was utterly delicious if a bit too spicy for my sweetie! )

• Place in a large roasting pan:
• 1x cauliflower head broken into florets
• 1/4 cup olive oil
• 1 tbsp garam masala
• 1 tblsp turmeric
• 1 tbsp curry
• 1 tsp ginger
• 1 tsp galangal (optional)
• Then in another pan:
• 4 large carrots sliced
• 1 large zucchini, sliced
• 1 bunch scallions
• 1 red onion
• 1 tsp caraway
• 1 tsp cumin
• 1 tsp sesame seeds
• 1 tsp coriander
• Drizzle with olive oil

Roast the cauliflower and other veggies in 375F oven for 55 minutes or until nicely browned.

Then!

• 1 tbsp butter or ghee
• 1 onion or 2 large shallots
• 8 cloves garlic
• 1 tsp harissa (Moroccan spice) or chili flakes
• 4 cups chicken stock
• Water to cover
• 1/2 tsp sea salt

Stir fry onions in butter, add garlic and spice.

Add roasted cauliflower and veg and all the juices, add chicken stock. Only add water if you want a thinner soup. I added boiled water to the roasting trays and scraped out all the leftover bits as there is so much flavour left there.

Bring to simmer, blend with blender stick, serve topped with sour cream or yogurt, or a poached egg, sprinkled with parsley to finish.

If I had any lemons in the house, I would have roasted a small one too. I love cooked lemons and I’m sure the flavour would be lovely!