ROASTED CAULIFLOWER SOUP AND SPINACH DUMPLINGS ON NOVEMBER 16

ROASTED CAULIFLOWER SOUP AND SPINACH DUMPLINGS ON NOVEMBER 16

Our dear friend Corrie Beth is in town for a few days and on a very busy  schedule. we got together for dinner and she is a strict vegan.

Claudia got a beautiful cauliflower  head in the fresh market today so i decided to make this soup for Corrie tonight.

I broke the bunch in half and roasted it in the oven in high heat for a while and in the mean time prepared some vegetable stock by first sauteing and then simmering in water some aromatics like onions , garlic, celery and sweet peppers.

While that was cooking, i decided to make something else that would contrast with the soup, so i had these spring roll  square wraps that I first cut into rectangles, filled with some sautéed fresh baby spinach and onions and garlic , and folded them into triangle shapes. then flash fried them in peanut oil for a few seconds each. by then, the roasted cauliflower was chopped and blended with the stock. To give it some body, and since i wasn’t going to use butter or cream, i put in a cubed boiled potato into the mix. it gave the soup a very creamy and velvety texture. it was very good.