This is the last of the guest posts while I’m away and it’s from one of the nicest people I have the pleasure of knowing! You’ve probably already heard of Lindsey’s gorgeous blog, Dolly and Oatmeal. Lindsey is one of the friendliest and affable bloggers that I know, her writing and food exude warmth and it’s hard not to fall in love with her work. She comes up with some of the most creative recipes that will make you hungry and going back for me. Here’s Lindsey with this lovely coriander roasted cauliflower soup!
As an avid fan of Nik’s photography and recipes here on A Brown Table, I am super excited to be a guest blogger today! I always recognize Nik’s infamous images each time i scroll through my Pinterest or Instagram feed, by his evocative, low-light captures. I remember the first time i became familiar with Nik’s work i was instantly taken with the movement and flow in his photos, and then there was a just as lovely recipe to go along with it. His encouraging step-by-step tutorials always leave me with a sense of ease as i feel his recipes are elevated but accessible. So, while i’m here, I will endeavor to incorporate some of the things I love about Nik’s work, which is interesting flavor combinations and engaging photography.
In that spirit, and the spirit of a happy + healthy new year, I bring you this coriander-roasted cauliflower soup, with tahini. tahini, in soup? Yes! It’s a really awesome way to incorporate a subtle nutty flavor along with adding a creamier (non-dairy) consistency. we’ve added some satsuma juice for a bit of sweet acidity, and pomegranate seeds for garnish because I love the pop of tart, juicy flavor paired with a savory dish like this. After the heaviness of the holidays this soup is a nice nudge to a slower, and hopefully more calm month. january, and the new year, have a feeling of revival and renewal; and setting off the year in a positive direction, so, my hope is that this soup can provide you with a sense of that as well!
coriander roasted cauliflower + tahini soup (v + gf)
| serves 4 |
- 1 medium head of cauliflower (about 1lb.)
- 1 teaspoon coriander seeds, toasted and crushed; divided
- course sea salt
- freshly ground pepper
- 4 tablespoons olive oil, divided
- 3 large leeks, white and light green parts sliced thin
- 5 small garlic cloves, crushed and peeled
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped thyme leaves, plus more to serve
- 1 quart low-sodium vegetable broth (or 4 cups water)
- 1/4-1/3 cup light tahini paste
- juice from 2 satsumas or 1 orange
- 1/4 cup pomegranate seeds, to serve
- preheat oven to 375° and line a rimmed baking sheet with parchment paper. set aside. in a large bowl, toss together the cauliflower florets, 1/2 teaspoon ground coriander, salt + pepper, and olive oil. turn out onto baking sheet and roast for 25-30 minutes, until slightly tender and browned.
- in a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. add the leeks and cook for 4-5 minutes, until tender. add crushed garlic, remaining coriander, cumin, and thyme; cook 2-3 minutes, until garlic is fragrant. add the roasted cauliflower and stock, and bring to a simmer. cover pot and cook for 20-25 minutes, until cauliflower is very tender. remove from heat for 10 minutes before pureeing
- stir in tahini paste; in batches, puree soup in a blender or food processor until very smooth. return soup to pot and add satsuma juice; taste and adjust seasoning if needed. serve soup hot, and garnish with a handful of pomegranate seeds, thyme leaves and a drizzle of olive oil.