This recipe's technique of puréeing roasted cauliflower and then topping it with a couple of different condiments is what makes it genius. The end product is fiery, smooth, bursting with flavour and deliciously warming. I have eaten this soup hot, cold and at room temperature and loved them all.
Adapted from Food52
For the soup
1 head cauliflower, cut into chunks
1 - 2 Tbsp oil
1/2 yellow onion, diced
1 leek, diced
2 garlic cloves, chopped
2 ribs celery, diced
1 tsp salt
1 cup vegetable broth
2 1/2 - 3 cups water
For the Chimichurri
2 garlic cloves, finely minced
2 cups cilantro leaves, finely chopped
2 sprigs mint, finely chopped
3-5 Tbsp olive oil
1/2 Tbsp lemon juice
1/2 tsp salt
For the Poblano Cream
1 poblano pepper, charred, peeled and seeded
1/8 tsp salt
4 Tbsp Greek Yogurt ( substitute with avocado if vegan)
Preheat the oven to 450F. Place the cauliflower in a lightly oiled cookie sheet and roast until the ends turn dark brown. You can tell they are ready when it starts to smell nutty.
In the meantime, sauté the onions, leeks, garlic and celery in olive oil until soft. Add the roasted cauliflower, the broth and bring to a boil. Tip the contents into a blender and process until smooth. Return the ingredients to the soup pot and thin with water as desired. Reheat.
Mix all the chimichurri ingredients in a bowl.
Blend the ingredients for the poblano cream until very smooth.
To serve, ladle the soup into individual bowls. Stir in the fragrant chimichurri and drizzle a generous amount of poblano cream.