A creamy, mild soup with roasted cauliflower and corn, finished with chili crisp oil for a complete dish.

Ingredients

  • 1 small cauliflower (about 800 g), including leaves
  • 1 can (280 g) corn, drained
  • 1 head of garlic
  • a few sprigs fresh thyme
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 250 ml oat cream (havregrädde)
  • 800 ml vegetable broth
  • zest of 1 small lemon
  • 1 tbsp lemon juice
  • 1 medium potato, peeled and roughly chopped
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp turmeric

To serve

  • chili crisp oil
  • grilled cheese sandwich or bread

Instructions

  1. Roast vegetables: Preheat oven to 175°C. Cut cauliflower (including leaves) into large florets. Cut off the top of the garlic head. Place cauliflower, garlic, corn and thyme on a baking sheet. Drizzle with olive oil and season with salt and pepper. Tuck thyme under the corn or cauliflower so it doesn’t burn. Place garlic cut-side down. Roast for 40-45 minutes until cauliflower is soft.

  2. Cook potatoes: Meanwhile, add vegetable broth, potato and bay leaves to a large pot. Bring to a boil, reduce heat and simmer for 10 minutes until potato is soft. Remove bay leaves and add lemon zest and juice.

  3. Blend: Add roasted vegetables (squeeze garlic cloves from their skins), oregano, paprika, turmeric and cream to the pot. Blend until smooth. Simmer for a few minutes. Add more broth if you want it thinner. Adjust seasoning to taste.

  4. Serve: Ladle into bowls and drizzle with chili crisp oil. Serve with grilled cheese or bread.

Source: @saltochtahini