Karen Martini's roasted cauliflower and turmeric soup

Roasted cauliflower and turmeric soup with yoghurt and poached egg.
Roasted cauliflower and turmeric soup with yoghurt and poached egg. Photo: William Meppem
Dietary
Vegetarian

I'm always finding new ways to cook cauliflower. I do love it, but it really needs all the help it can get. This silky soup makes a stunning lunch or supper-style dinner in the cooler months. The cauliflower takes on the warmth of the turmeric and spices and a nutty character once roasted. When pureed with a little potato, it has a rich, velvety and almost buttery texture, which works beautifully with the pillowy poached egg, sour yoghurt and spike of heat from the sriracha.

Ingredients

1.25kg cauliflower, cut into 4cm slices, including stem

80ml extra virgin olive oil

8-10cm piece fresh turmeric, grated, plus extra to serve

3 tsp fenugreek seeds

3 tsp cumin seeds

salt flakes and freshly ground white pepper

1 large (180g) Dutch cream potato, peeled, finely sliced on a mandolin

1.5 litres white chicken stock (or vegetable stock)

600ml cream (35 per cent fat)

120g butter

1 small brown onion, finely sliced

1 leek, white and pale green part only, finely sliced

3 tsp curry powder

6-8 poached eggs, to serve

natural yoghurt, to serve

sriracha, to serve

Method

1. Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper.

2. Lay the cauliflower out in one layer on the tray. Drizzle with 60ml of olive oil, sprinkle over the turmeric, fenugreek and cumin, and season with salt and pepper. Roast for 45 minutes.

3. Place the potato, stock and cream in a saucepan and bring to a simmer. Cook until potato is quite soft, about five minutes; you don't want to reduce the liquid too much.

4. Heat the butter and remaining 20ml oil in a large saucepan over medium heat. Add the onion and leek and sweat until translucent, but without any colour, about eight minutes. Add most of the cauliflower (reserve about one-fifth to serve in the soup as whole pieces at the end) and curry powder, stir through for a minute or so, then add the potato mixture. Simmer for five minutes, adjusting the seasoning with salt and pepper, then blitz until smooth.

5. Serve the soup with the extra cauliflower pieces, one poached egg per bowl, a spoonful of yoghurt and squirt of sriracha. If you like, finish with a little extra virgin olive oil and grated turmeric at the last minute. Heavily buttered toast is in order, too – I would probably opt for a sourdough rye.

If you like this recipe try Danielle Alvarez's cauliflower and cheese soup.