It seems like the last couple of days have been bustling as I recover from the holidays. The New Year promising exciting things; opportunity for creativity and adventure. An occasional craving of a hearty meal, balanced by my perpetual indulgence in sweets.
What one can do with a tray of roast vegetables? I recall an article in the NYT reviewing this book titled An Everlasting Meal, by Tamar Adler. It seduced me with its practicality and how a bit of advance prep and cooking in the kitchie yield several days’ worth of meals. I don’t know about you, but my tastes can change quite dramatically within the course of a day or so. Exactly how many things can one do with roasted squash and cauliflower? In actuality, quite a bit! I was pouring though my food photos and discovered a bevy of dishes I’d created doing just that.
I’ll never cook a week at a time; I’m too compulsive. I feel the need to eat it all at once and will perseverate over what to eat first. I found myself doing just that thing last week, with a tray of roasted vegetables, a vat of soup, cooked quinoa and the like.
Melissa Clark’s NYT article on creamy carrot and cauliflower soup was the seedling that tied it all together. I made a simple soup of pureed roast vegetables and coconut milk. Adding curried spices seemed appropriate, as they marry well with the delicate sweetness of squash and cauliflower. Drizzle with olive oil and a sprinkle of chili flakes and top with a dollop of creme fraiche or…Greek yogurt – I won’t judge.
Having the veggies already roasted on hand makes for a quick meal, however I’ve included roasting instructions, if you’re so inspired. This soup would also work well with fresh vegetables, however they won’t have the caramelized flavor and complexity that roasted vegetables provide.
Curried Delicata Squash and Cauliflower Soup
For the vegetables:
1 medium-sized delicate squash, halved, seeded and cut into 1/2-inch crescents
1/2 large head of cauliflower, cut into 1-inch pieces
olive oil; about 2 tablespoons
a generous teaspoon of sea salt
freshly grated pepper nutmeg
Preheat oven to 400 degrees
Toss all of the ingredients together; the vegetables should have a light coat of olive oil so that the spices can adhere.
Roast for ~40-50 minutes, giving a toss about half-way through to ensure even caramelization.
For the soup:
1 tablespoon olive oil
1/2 medium onion, sliced
2 tsp Madras curry powder
3-4 cups of roasted cauliflower and squash
2 1/2 cups broth (vegetable, or chicken)
1 cup coconut milk
salt, to taste
chili flakes, for garnish
creme fraiche, or Greek yogurt, for garnish
In a large pot, sauté onion in olive oil for ~5 minutes until soft and starting to brown. Add curry powder and sauté for about 30 seconds, then add vegetables, 2 cups of the broth, and coconut milk. Bring to a boil, then cover and lower to a simmer for ~15 minutes. Remove from heat and puree, adding additional water or broth as needed to bring to desired consistency.