I love making soups. I especially enjoy creating soups that become a whole meal. Nothing is more comforting during the cooler months as the aroma of a soup bubbling away on the stove.
- Portion size 6 servings
- Credits : nathaliecm
MethodHeat oven at 450° Cut cauliflower in smaller florets, toss with 2 tbsp of the olive oil and sprinkle with salt. Spread on large baking sheet and roast until florets turn brown, tossing from time to time. This will take 40 to 50 minutes.
In large pot, drizzle remaining olive oil and cook sliced onions until soft. Stir in curry powder, half of the roasted cauliflower, potatoes and enough broth to just cover the vegetables; cover and bring to a boil. Partially uncover, lower heat and simmer until all veggies are tender, 30-40 minutes.
Meanwhile, place foccacia slices on cookie sheet. Set oven to broil and toast bread on both sides. In small bowl, mix together butter, garlic, 1 tbsp parsley, sugar and pepper. Spread over toasted foccacia. Slice foccacia in large cubes and set aside When vegetables are tender, using an immersion blender, puree vegetables in broth until smooth. If the soup is too thick, add a little more broth.
Add the sour cream and mix well. Return the saved cauliflower to the soup. Add parsley and adjust salt and pepper if needed. Pour soup in oven safe bowls, such as onion soup bowls. Top with foccacia cubes and grated Oka. Set bowls on cookie sheet and place in oven under the broiler. Let cheese melt until bubbly and lightly golden.
Tip: freeze Oka slightly for easier grating. Canadian raclette cheese or Cheddar also yield great results.