***Warning*** This soup includes an ingredient banned in the U.S.A., Canada, and the E.U.
This Roasted Cauliflower Garam Masala Soup recipe is unlike most other cauliflower soup recipes… in that the spicing brings loads of flavour, and it doesn’t rely on cheese and heavy cream!
Ingredients:
30 mL (2 Tbsp) ghee melted
30 mL (2 Tbsp) mustard oil
15 mL (1 Tbsp) garam masala
5 mL (1 tsp) chili powder
1 large head cauliflower, cut into small florets
150g (1 large or 2 small) white onion, diced
250g (about 3 stalks) celery, sliced
250g (about 3) carrots, diced
15 mL (1 Tbsp) cornstarch - optional
500 mL (2 cups) chicken stock
500 mL (2 cups) milk
Salt and Pepper to taste


Method:
Preheat over to 230ºC (450ºF).
In a big bowl mix ghee, mustard oil, garam masala, and chili powder.
Toss in cauliflower, onions, celery, and carrots to fully coat.
Place on a sheet pan and roast in oven until softened and starting to char.
In pot over medium heat combine the cornstarch, chicken stock and milk.
Stir constantly until the mixture comes to a boil.
Add in the roasted veg, reduce the heat to low and simmer 3 to 5 minutes until the soup has thickened.
Use a stick blender to smooth out some of the veg.
Season with salt and pepper to taste.
Serve hot.


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