Chicory and Cauliflower Soup Recipe
Ingredients
>> 1 large cauliflower cut into florets (about 6 cups)
>> 3 cups chopped chicory leaves
>> 3 to 4 tbsp curry powder (to taste)
>> 2 tsp garlic powder
>> 1/2 tsp paprika
>> 1/2 tsp salt
>> 4 tbsp olive oil, divided
>> 1 medium onion, finely chopped
>> 3 cloves minced garlic
>> 1 large carrot, grated
>> 6 cups vegetable broth
>> 1 tsp ground black pepper
>> 1 can (400ml or 13 to 14oz) canned coconut milk
Instructions
Preheat the oven to 400°F.
In a small bowl, toss the cauliflower florets with all the powdered spices, (except the pepper), and 2 tablespoons of oil. Toss until all florets are covered with the spices. Place the florets on a parchment paper covered baking sheet. Roast until just tender, about 20 minutes. Remove and set aside.
When the cauliflower is cool, use a handheld potato masher and break down the cauliflower as much as possible.
In a large pot, heat the other 2 tablespoons of oil over medium heat. Add the chopped onion, and minced garlic; sauté for about 2 to 3 minutes, until softened. Be sure to mix around frequently so not to have anything stick or burn on the pot.
Add the carrots and cook for another 3 to 4 minutes, stirring occasionally to allow them to slightly soften. If need be, add a little bit more oil.
Stir in the broth, chopped chicory leaves, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 15 minutes.
Then, add in the coconut milk and roasted cauliflower. Simmer an additional 5 minutes to warm through.
Taste and adjust seasoning with additional curry, salt or pepper if desired.
Store soup in an airtight container in the fridge for up to 3 days.
Wild Edibles in Recipe: Chicory
Recipe Category: Soups
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