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Spicy Cauliflower Sunchoke Soup
Difficulty Level Easy
I wanted to try this soup because it never occurred to me that two such strongly flavoured vegetables could be paired together. As it turned out, the combination was quite wonderful and made for a really different tasting soup. Sunchokes have a very distinct smell and flavour and I thought it might overpower the cauliflower, but roasting them first mellowed them a bit.
I got the last foraged sunchokes (also known as Jerusalem artichokes) from Seth at Forbes Wild Foods last week, this week has has wild leeks or ramps, which means spring food is really here. So this recipe is a bit of a last hurrah for winter vegetables, but given that fiddleheads and asparagus are on their way, I think I can manage.
This makes a lot, so I cut the recipe in half when I made it. Despite the name of the soup, I didn't find it terribly spicy, just a nice little buzz on the tongue. If you want a vegetarian and vegan soup, use vegetable stock or water rather than chicken stock.
This recipe is from the website The Kitchy Kitchen
INGREDIENTS
| 1/4 cup | olive oil, plus two tablespoons |
| 2 | onion, peeled and diced |
| 2 | cloves garlic, minced |
| 2 teaspoons | coriander seeds, crushed |
| 2 teaspoons | cumin seeds, crushed |
| 1/2 teaspoon | chile powder |
| 1/4 teaspoon | dried chile flakes |
| 2 | large heads of cauliflower, trimmed of green leaves and coarsely chopped (about 10 cups) |
| 1 lb | sunchokes, peeled and cubed |
| Salt and fresh-ground black pepper to taste | |
| 8 cups | chicken or vegetable broth |
PREPARATION:
- Peel and cube the sunchoke, coat it in 2 tablespoons of olive oil, sprinkle with salt and pepper and roast in a 425 F oven for 30 minutes, or until soft and deeply browned.
- Heat a large pot over medium heat, add a 1/4 cup of olive oil, add the onion, coriander seeds, cumin seeds, chile powder, chile flakes, a pinch of salt and pepper, and lastly the garlic. Cook until onion is soft, about 7 minutes.
- Add cauliflower, sunchokes and chicken broth. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Pour the soup into a blender or using an immersion circulator, blitz the soup until luxuriously smooth.Taste and adjust the seasoning.
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