Roasted Cauliflower Soup
Instructions
Preparation
Heat oven to 400F. Saut onion in 1 tablespoon of the oil in a large saucepan over medium heat 5 minutes. Add broth; simmer 10 minutes or until onion is tender. Remove from heat; let cool while roasting cauliflower.
Meanwhile, place cauliflower on a rimmed baking sheet. Drizzle remaining 1 tablespoon oil over cauliflower. Combine 2 teaspoons of the cumin, mustard, turmeric and salt; sprinkle over cauliflower. Toss well and spread into a single layer. Roast 20 minutes or until cauliflower is tender.
Add half of the broth mixture and half of the roast cauliflower to blender container. Cover*; blend until smooth. Return to same saucepan. Repeat with remaining broth mixture and roast cauliflower. Heat through over medium-high heat. Sprinkle remaining 1/2 teaspoon ground cumin over tofu; stir into soup and heat through. Ladle into shallow bowls; top with chives, and, if desired, lemon peel.
* Note: take the round feed tube out of the top of the blender so that when blending hot liquid, steam does not build. Hold a thick towel over the top while blending to prevent the
