Roasted cauliflower, fennel and walnut soup
I don’t like sweet soups.
But then again I don’t like much sweet stuff in my savoury food and so raisins and apricots appearing in my dinner make me queasy. It just feels odd to me, when there are gentle and definitely pleasant savoury flavours in a warm and spicy dish, out pops a raisin to ruin it. And this is also why I can’t cope with butternut squash curry. My tongue is furring up in repulsed resistance as I type. I know, I know, I understand that the balance of sweet and heat works but I can’t make a meal of it. I may enjoy a forkful or two but I cannot make a meal of a sweet food. Years ago, before twitter became as massive as it is, I said something of this tune when flicking through foodie magazines and watching Saturday kitchen in bed. This was obviously back in the day before my boy and when I could work during sociable hours and I was still acquainted with free time. Anyway, I said something like, ‘oh no not another butternut squash curry’ and I have to say, it wasn’t a popular comment.
Now that it is just ridiculously cold I am getting cosy with soup again, and this one is my current favourite. Roasted cauliflower is mildly sweet, but not in a sugary sort of way and that, I love. There are also lightly, suggestively sweet onions and delicately aromatic and tenderly sweet garlic and oh, creamy dreamy walnuts. The fennel seeds bestow this soup with generous aroma and lovely warmth. It’s a calming and soothing sort of soup this one, even the colours are neutral and I am finding myself in need of some calm. But you have to make sure that it isn’t lumpy…especially the walnuts. I used my Optimum 9400 froothie and I got a superbly smooth and creamy result.
My head spins just looking at the queues at the supermarkets these days. I am thinking calm and warm thoughts, of an unquestionably savoury kind.
Ingredients to serve 4
One medium to large head of cauliflower, cut into florets
One large red onion, cut into thick chunks
Rapeseed oil to coat the onion and cauliflower
1 ½ tsp. fennel seeds, toasted and crushed
5 tbsp. walnuts
Whole milk to soak the walnuts in
6 cloves of garlic, lightly smashed
6 cups of vegetable stock
One medium potato, cut into chunks
1 tsp. cumin seeds
A pinch of garam masala
- Coat the onion and cauliflower in the rapeseed oil and roast them in the oven, with the garlic at 180degrees until they are lightly golden and releasing their aroma.
- Soak the walnuts in the warm milk (enough to cover them)
- Heat the butter in a deep pan and add the cumin seeds. Allow the seeds to sizzle and add the potato, coating it in the butter.
- Pour in the vegetable stock and simmer for about 8-10 minutes, before introducing the cauliflower, onion, and garlic and garam masala.
- Blitz the walnuts smooth (there should be no lumps or chunks) and then add them to the soup.
- Simmer the soup for 5 minutes before blending it smooth. Add more water if you need to loosen it up.