Chef Bobby’s Green Onion Cauliflower Soup
1 clove garlic, minced
1 tsp of chili powder
1 ½ cup cauliflower florets (1/2 reserved for garnish)
5 green onions (chopped)
1 ½ cups water
Juice from ½ of a Lemon
Pinch each of curry, ginger and turmeric (to taste)
Fresh thyme (to garnish)
Black pepper (to taste)
Lemon zest (to garnish)
Unflavored non-stick cooking spray
Soup: Add a little water to a medium sauce pan over medium heat. Stir in the garlic and chili powder; sauté stirring occasionally. Add 1 cup of cauliflower and chopped green onions, cook for a couple of minutes. Add water and bring to a boil, then lower the heat and let it simmer until the vegetables are softened, about 20 minutes. Use a hand blender to puree the soup. Stir in the lemon juice, thyme and pepper. If the soup is too thick, add a little more water. Taste and adjust seasoning.
Cauliflower Garnish: Combine ½ cup of remaining cauliflower florets, unflavored non-stick spray and ¼ teaspoon of curry powder in a mixing bowl. Pour the contents on a baking sheet and roast the curried cauliflower mixture at 350 degrees for 15 minutes.
Ladle soup into bowls and serve topped with curried cauliflower, fresh thyme and lemon zest. Serve!
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