Cauliflower and Potato Curry Soup

Ingredients

• 1 large head cauliflower, coarsely chopped
• 2 medium white onions, halved and thinly sliced
• 3 tablespoons olive oil
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons salted butter
• 4 cloves garlic, crushed
• 1 large potato, with skin, cut into 1-inch pieces
• 1 teaspoon ground turmeric
• 1 (32 fluid ounce) container vegetable stock
• 2 tablespoons sliced almonds

Step 1

Lightly heat your oven to 400°F (200°C). Toss the cauliflower and onions on a baking sheet, drizzle everything with olive oil, and sprinkle on the cumin, coriander, salt, and pepper. Give it a good mix so all the pieces get coated. Pop the tray in the oven and roast until the cauliflower is nicely browned but still has a bit of bite, about 25 minutes.

Step 2

While those are roasting, melt some butter in a large pot over low heat. Add the garlic and cook it gently until you can really smell it, around 3 minutes. Then stir in the potatoes and turmeric. Pour in the stock, turn the heat up to medium, and let it come to a simmer. Cover the pot and cook until the potatoes are tender, about 10 minutes.

Step 3

Once the cauliflower and onions are out of the oven, set aside a cup of the roasted cauliflower for garnish. Add the rest to the soup, stir it all in, and let it simmer for another 5 minutes so the flavors blend together.

Step 4

While the soup is simmering, toast the almonds in a dry skillet over low heat, stirring often, until they turn golden and smell toasty—this should take about 3 to 5 minutes.

Step 5

Now, use an immersion blender to puree the soup until it’s nice and smooth. Taste and adjust the seasoning if you need to. Serve the soup in bowls, top each with some of the reserved roasted cauliflower and a sprinkle of those toasted almonds for a bit of crunch.