Spicy Cauliflower Soup

After last week's beautiful 'touch of spring' weather, it's now back to being cold and wet. Typical Melbourne!

To warm me up and make the most of some beautiful fresh bread I bought on the weekend, a big bowl of steaming soup was in order.

I came across this recipe in the most recent Gourmet Traveller magazine, but I've simplified it a bit and changed a few things. I love cauliflower soup and this version adds a bit of extra flavour with the spices and lemon juice. It was lovely and fresh and definitely warming.

If you don't like things too spicy, use a sweet paprika, rather than hot. Add the lemon juice to taste too. Depending on the size of your lemon, you might want to add more or less. I liked it with a little bit more, but my husband found it a little too lemony. The crispy cauliflower on top adds a nice texture and looks pretty too.

Make the most of soup weather while you can!

Spicy Cauliflower Soup

2 Tbs butter

1 whole cauliflower, outer leaves removed, cut into florets

4 cloves of garlic, finely chopped

4 sprigs of thyme

1 Tbs hot paprika

1 lemon - juice and finely grated rind

1 onion, finely chopped

6 cups of chicken stock

Chopped dill to garnish

Preheat the oven to 180 degrees.

In a large bowl, combine the cauliflower, 2 cloves of garlic, thyme, paprika and lemon rind. Season to taste.

Melt the 1 Tbs butter in the microwave, then tip into the bowl and stir to combine and coat the cauliflower in the spices and butter.

Tip the whole lot onto a large baking tray and bake in the oven for about 40 mins, or until the cauliflower is soft and browned. Stir every so often to stop it sticking and burning.

Remove from the oven.

Reserve about 1/2 a cup of the small florets for a garnish.

In a large saucepan, melt the remaining butter and fry the onion and garlic over medium heat until starting to soften.

Add the stock and bring to the boil.

Tip in the cauliflower mixture, return to the boil and simmer for 15 mins or until the cauliflower is very soft.

Allow to cool slightly, then blitz with a stick blender until smooth. 

Season to taste, add the lemon juice and more stock or water if you find it too thick.

To serve, ladle the hot soup into bowls and top with the reserved cauliflower and a sprinkling of dill sprigs.

Enjoy!