I like you soup. Just the way you are.
So, I made this soup tonight. Got the idea from the internets, but the recipes I found, seemed a bit boring, so I livened it up a bit.
It's got cauliflower in it, so if you aren't a fan, this is probably where you can stop reading.
There had been talk recently of cauliflower/tahini soup. I was intrigued. I've used tahini in the past, but usually for more traditional foods, like Baba Ganoush, and Hummus. In a soup? Not so much, but I figured it would be good. Just cauliflower, stock, onions, and tahini sounded pretty great, to me. Sounded... well? Nice. And easy.
And I'd like to do that for you. But you see? I never, ever do nuthin' nice. And easy.
And this soup? No exception.
All right, I'll get to the recipe now.
You will need:
Immersion blender, or blender tolerant of heat. A vitamix would probably also work fine.
Decent vegetable knife/cutting board
2 tbsps butter
1 tbsp butter for sauteeing.
1 head cauliflower, cut into even pieces, and spread out over a roasting pan
1 pint of your favourite stock. I used pork, but you could also use beef, lamb, chicken, or vegetable.
1 onion, diced.
1 cup tahini
1 can coconut milk
3-4 lemons, juiced; zest of one lemon.
1 tablespoon Vadouvan curry powder
1 bunch cilantro, chopped.
Preheat oven to 350.
Melt butter. Chop cauliflower into even pieces, and spread out over a roasting pan. Drizzle butter over the tops of the cauliflower, and roast in oven for about 20-30 minutes. I like the tops to be brown, but not burned.
Once the cauliflower has come out of the oven, dice your onion, and sautee until caramelized, but not crispy. Add stock, and simmer for about 5 minutes. Add the rest of the ingredients, except the cauliflower and cilantro. Stir and simmer, another 3-5 minutes. Be sure, when you are doing this, that you do it over a relatively low, to medium heat. You don't want the coconut milk to curdle, because once that happens? There's no coming back from that. Trust me. It's very sad, when it happens. You will cry. Or you may throw things, depending on what kind of day you've had.
Remove from stove, and add cauliflower. Blend.
Add chopped cilantro, and blend, again; enough to make the soup colourful, but not enough to bruise the cilantro. Be sure you chop it well enough that it doesn't get tangled in your immersion blender. That's not really all that sexy.
Serve, and prepare to be dazzled.