Last year I made a no spicy version of this soup. My husband Howard and son Ted really enjoyed it. Ted kept asking me if we would be having eating this meal again. With this in mind I thought I would make a spicy version this year. As the BBQ has been put away for another year it’s time to start making indoor food with the BBQ flavour we all enjoy.
At first I wasn’t sure if this would work. I mean, who would BBQ a cauliflower. Oh boy was I wrong. The humble cauliflower is actually quite a plain vegetable so it’s great to add lots of herbs and spices too. The soup was smooth, creamy but with a slightly smokey flavour. It was delicious and a new favourite in our house. Below is a video and recipe for you.
Have you ever put any usual foods on the BBQ and if so, how di they taste? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Saucepan
- Blender
Ingredients
- Cauliflower x 1 small
- Onion x 1 small
- Garlic x 4 – 6 cloves
- Smoked paprika x 1
- Ground ginger x 1
- Ground cumin x 1
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Milk (of your choice) x 400mls
- Bone broth or chicken stock x 400mls
- Salt and pepper to taste
- Olive oil x 2 – 4 tbsps
Method
- Preheat the oven to 180°C and put the baking tray in at the same time.
- Cut the cauliflower into florets if it’s not already cut and set to one side.
- Put large pan onto a high heat on the hob and add water to the base of the pan.
- Once the pan of water is boiling add in the cauliflower florets and bring the pan to the boil again.
- Once boiling turn the heat down and leave to simmer for 5 minutes.
- When the cauliflower can easily fall from the fork it’s cooked.
- Next drain the cooked cauliflower through the colander.
- Remove the baking tray and place the cauliflower in.
- Peel and cut the onions into quarters.
- Put the onion quarters into the baking tray as well.
- Sprinkle over the smoked paprika, ground ginger, ground cumin, ground sweet cinnamon and dried oregano.
- Add salt and pepper to taste and drizzle over the olive oil.
- Toss all of the ingredients together until everything is covered in the oil and the spices.
- Put the tray back into the oven and bake for about 25 – 30 minutes or until golden brown.
- Remove from the oven and leave to cool.
- Once cooled enough to touch add to a blender.
- Pour in the milk and bone broth or chicken stock.
- Blend all these ingredients together until smooth.
- Now pour the soup into a large sauce pan and heat through.
- When the soup is hot pour into the bowl and serve.
- Then enjoy.
Smokey Roasted Cauliflower Soup was gratefully received by my little family. To be honest, it wasn’t as well received as the plain cauliflower soup but they still enjoyed it. It was a simple meal to make and it could be prepared in advance as well. All the ingredients are freezable so it could be frozen too. Howard and Ted ate this with cheesy toast and I ate this meal with chickpea wraps. However you decide to eat this dinner, as always, please enjoy. Thank you xxx
Googies Kitchen Life 