Soundtrack: ‘Trip’ Jhene Aiko
I don’t want to read your rambling, I just want the recipe: Roasted Marinated Cauliflower Soup
Star Rating: Four Stars ⭐⭐⭐⭐
There’s a food place on the lobby level of my work building called SÜP. I’ve long assumed that the umlaut meant the U had a long sound and it was pronounced ‘soup’, while others argued for the far cooler pronunciation ‘s’up’. Considering they sell soup, I naturally assumed I was right, but it’s been a point of curiosity for our team for a while now.
UPDATE: Bon Appetit have been commenting on my Instagram post and it turns out the Ü was meant to simply look like a smile 🙂
SÜP also makes the most incredible roasted cauliflower soup, which is somehow vegan, dairy-, gluten-, and nut-free. There are a few of us who have this soup for lunch numerous times per week, and there was almost a mutiny the one day they ran out. I’ve made a lot of cauliflower soup in my time, but nothing has ever tasted and rich and creamy as this one so I decided to see if I could track down the recipe.
Conveniently, the company, Bon Appétit, which runs many of the on-campus cafes has a handy feedback form. This is what I sent to them.
A few days passed and I’d actually forgotten that I’d sent the feedback at all. That made it a pleasant surprise when this landed in my inbox (on Valentine’s Day!)
So mystery kinda solved on the name, maybe?
More importantly, I wasn’t entirely sure we would get the recipe given how chefs can be notoriously protective of their secrets. Massive shout out to Sean for being a great dude!
Roasted, Marinated Cauliflower Soup
2 heads cauliflower cut into florets
1 cup diced onion
1 cup diced celery
4 cloves garlic minced
3 tablespoons oil
¼ cup lemon juice
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
- Pre-heat oven to 425F.
- Mix marinade ingredients and pour over cauliflower florets. Mix well and let sit for 20min.
- Roast marinated cauliflower at 425 for about 8min or until tender.
- Add oil to heavy bottomed pot. Stir in onion, celery, garlic. Cook until vegetables are translucent.
- Add cauliflower and water to ½ inch below cauliflower. Let simmer for about 45min.
- Blend and season with salt and pepper.
Can we just stop to look at how beautiful this marinade drenched cauliflower looks? While I roast veggies a couple of times a week, I’ve never thought about marinating them, so this part of the recipe alone was a revelation! It’s also nice to use a marinade that doesn’t rely on oil.
I did tweak the recipe a little. I didn’t add as much salt to the marinade as recommended because I’m not a huge salt fan. I needed to roast the cauliflower much longer until it was tender – my oven definitely can’t hold its own against commercial ones. And finally, I didn’t use as much oil as suggested for sautéing the other vegetables. Half that amount worked fine.
What was the verdict of the homemade version? Probably due to the above changes it wasn’t quite as good as the one made at SÜP. It wasn’t as creamy which would be due to a combination of adding less fat and my stick blender being less powerful than an actual blender. However, it was still delicious and the best cauliflower soup I’ve ever made. I’m seeing how well it freezes, as back-up soup is handy to have to hand. Overall my version of this recipe gets four stars – but the original one from SÜP gets a hands-down five, which is why I will continue to buy it for lunch a couple of times each week.