The fall harvest is the best time to indulge in local vegetables and unique combinations for simple flavour perfection. Roasting corn and tomatoes brings out the sweetness and adds colour and vibrancy to basic cauliflower soup.
PREP TIME: 15 minutes
BAKE TIME: 20-25 minutes
COOK TIME: 20 minutes
TOTAL TIME: 40 minutes
SALSA: Makes 2 cups (500 mL)
2 cups (500 mL) halved grape tomatoes
2 cobs corn, kernels removed
(about 1-1/2 cups 375 mL)
1/2 cup (125 mL) finely chopped red peppers
2 tbsp (30 mL) olive oil
1/4 cup (50 mL) finely chopped cilantro
SOUP: Makes 8 cups (2L)
1 tbsp (15 mL) olive oil
2 medium onions, chopped
2 stalks celery, chopped
1 tbsp (15 mL) curry powder
1 head cauliflower, coarsely chopped
6 cups chicken broth
Salt & pepper to taste
Preheat oven to 425F (220C).
In medium bowl, toss tomatoes, corn and pepper with olive oil. Transfer to large rimmed baking sheet. Roast in oven for 20-25 minutes or until corn is caramelized and tomatoes are softened.
Transfer to a small bowl, cool. Stir in cilantro, set aside.
Meanwhile in large stock pot, heat oil over medium high heat. Add onions and celery, sauté 5 minutes or until softened. Stir in curry powder and cauliflower, add broth and increase heat to HIGH. Bring to boil reduce heat and simmer 20 minutes or until cauliflower is fork tender.
Working in batches, purée soup mixture in blender until desired smoothness.
In shallow soup bowl, add 2 tbsp (30 mL) corn salsa to centre of bowl. Pour 2 cups (500 mL) soup around salsa. Serve immediately.