Some nights are made for rummaging. In my experience, rummaging yields something I’m more pleased with than if I’d had first pick at the farmers market, likely because the marriage of creativity and resourcefulness reminds me that doing what I do well is a lot more about thought and technique than it is supplies. When I interned in NYC one summer my oldest friends and I would play “pot chef”, in which everyone had to get viciously stoned and then rummage through the pantry to come up with the best dish they could muster. Sometimes a disaster (see: trying to drain pasta with the lid rather than a colander), it was nonetheless always a riot, and frankly we were probably too high to still possess the necessary discerning faculties to tell what was good vs. absurd albeit edible.
Regardless, tonight was one of those nights thanks to a wintry mix that has left my whip staring pitifully out at me from under a shell of ice. Not one to settle for a PB&J, I got to foraging in the fridge, the resulting blended soup leaving me happy enough to quickly jot down what I did with my fridge-foraging finds.
Curry Roasted Cauliflower Soup
Yield 2.5 Quarts
- 1 onion, large dice
- 1 1/2 quarts vegetable stock
- 1/3 cup coconut cream
- 1 1/2 tablespoons salt
- 2 tablespoons yellow curry powder
- 3 tablespoons olive oil
- 1 head cauliflower, florets removed, about 1.5” or smaller
- 1 apple, large dice
- 2 leaves of dino kale, finely chopped
- 1 slice bacon
- 2 tablespoons pine nuts
- Preheat the oven to 400*. Toss the cauliflower, apple and onion with the curry powder, salt and olive oil. Spread on a foil lined baking sheet and roast for 45 minutes.
- Sautee the pine nuts in a pan, constantly shimmying the pan, until toasted - about 5 minutes. Cook the bacon in the same pan until crisp. Once the bacon is out of the pan, sautee the chopped kale in the bacon fat until crispy. Crumble the bacon, combine the kale, bacon and pine nuts and set aside.
- Heat the stock in a large soup pot, adding the roasted vegetables once they come out of the oven. Add the coconut cream and bring to a boil. Reduce to a simmer and allow the vegetables to soften, about 10 minutes.
- Add the soup to a blender and blend until very smooth. You may need to do this in batches, in which case dump the blended soup into the bowl you tossed the vegetables to roast in.
- If at this point the soup seems a bit thin, you can reduce it over the stove a bit, just be sure to whisk it every so often so that nothing scorches. Plate the soup, adding 1.5T of the kale, bacon and pine nut mixture to the top. Serve with a chunk of bread.
Courses Lunch, Dinner