Recipe: Vindaloo Spiced Roasted Cauliflower and Potato Soup with French Fried Shallots

Vindaloo Spiced Roasted Cauliflower and Potato Soup with French Fried Shallots

This vegan soup is hearty and flavorful enough to please even the most dedicated meat lovers. It is also the perfect soup to make ahead and heat up later; just add a little extra vegetable broth when reheating, as it may thicken in the fridge. The French fried onions on top add an interesting texture contrast, but omit them for a gluten-free soup.

Serves: 4

Cook Time:  45 minutes

 

Vindaloo Spiced Roasted Cauliflower and Potato Soup with French Fried Shallots
 
Cook time
Total time
 
This vegan soup is hearty and flavorful enough to please even the most dedicated meat lovers. It is also the perfect soup to make ahead and heat up later; just add a little extra vegetable broth when reheating, as it may thicken in the fridge. The French fried onions on top add an interesting texture contrast, but omit them for a gluten-free soup.
Author:
Serves: Serves 4
Ingredients
  • 1 head cauliflower, roughly chopped
  • 2 medium russet potatoes, peeled and cubed
  • 2 Tablespoons olive oil, divided
  • ½ teaspoon kosher salt
  • 2 teaspoons vindaloo spice blend
  • ½ medium yellow onion, finely diced
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • For French Fried Shallot Topping (optional):
  • Canola oil for frying
  • 3 large shallots thinly sliced
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 425°F. On a large baking sheet, toss the cauliflower and potatoes with 1 Tablespoon of olive oil, ½ teaspoon kosher salt, and the vindaloo spice. Roast in the preheated oven for 20 to 25 minutes, stirring often, until vegetables are softened and just beginning to brown.
  2. While the vegetables are roasting, heat the remaining 1 Tablespoon olive oil in the bottom of a medium soup pot over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until the onion and garlic are softened—about 5 minutes.
  3. Add the roasted vegetables to the pot with the onion and garlic. Pour the broth over the vegetables and bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes until vegetables are completely softened.
  4. Using a stick blender or regular blender, blend the soup until smooth. If using a regular blender, blend the soup in 2 batches and make sure to vent the lid of the blender to allow steam to escape. Cover the lid loosely with a clean kitchen towel to prevent hot soup from splattering.
  5. Return the blended soup to the pot and reheat for a few minutes. If needed, season with extra salt and pepper to taste. Serve topped with French fried shallots, if desired.
  6. For the French fried shallot topping: In a small bowl, whisk together the flour, salt, and pepper. Add the thinly sliced shallots and toss lightly to coat them with the flour mixture. Heat 1 inch of oil in a medium skillet over medium heat until a drop of water sizzles when it touches the oil. Add the flour-coated shallots to the oil, shaking off any excess flour. Fry just until golden brown, about 1 minute. Watch the shallots closely, as they will brown very quickly. Remove the browned shallots with a slotted spoon and drain on paper towels.