Roasted Cauliflower Soup with Scallops & Watercress Pesto
This is a super easy soup. AND you can prepare it without the butter if you want to go “Dairy Free”. I LOVE milk (drink it daily) and cream but did want to make a lighter, dairy free “creamy” soup. This is it!
Roasted Cauliflower Soup
1 Large Head Cauliflower
8 Cloves Garlic – Medium
1 Medium Russet Potato
1 Medium Leek
2 to 3 Cups Vegetable Stock (Chicken is fine too)
2 Cups Unsweetened Coconut Milk (Plain – not vanilla, etc)
2 Tbsp Butter (can substitute olive oil to keep it Dairy Free)
Salt & Pepper
Chili Oil (Sriracha works well too)
Pesto (Recipe Below)
Micro Greens – Optional
First preheat the oven to 350 degrees.
Cut or break apart the cauliflower into pieces. Size is up to you. I left mine in pretty big pieces. I let it break apart where it wanted to.
Put the cauliflower and garlic cloves in an oven safe dish/pan. Coat well with olive oil and season with Salt & Pepper.
Pop it in the oven for 20 to 30 minutes. Stir at 10 minutes to keep from sticking/burning then check at 20. You want it tender and browning. Leave in for another 10 minutes if needed.
While the cauliflower and garlic are cooking, you should go ahead and brown the leek and cook the potato.
Cook the potato any old way you want. Peel it, cube it and toss it in foil and pop it in the oven with the cauliflower or boil it or even cook in the microwave. TOTALLY up to you. (I boiled mine)
Clean and slice the leek into 1/4 inch or smaller “rounds” Use the white and light green part. Some of the darker if you like it.
Add butter (if using) and a little olive oil to a skillet over medium low heat.
Once pan is warm, add leek.
Stir around to break apart. Cook until wilted and browning. About 10 minutes.
NOW comes the tricky part. (not really)
You can use a blender or an immersion blender. I used a Vitamix.
Working in batches add the stock, coconut milk, cauliflower, garlic, leek and potato to the blender (or a pot if using an immersion blender) and blend well starting with a low setting and gradually moving to high.
Add more stock or coconut milk for a thinner soup.
Salt and pepper to taste.
Ladle into a bowl, top with a little pesto (recipe below), a drizzle of chili oil or sriracha and a pinch of micro greens.
Watercress & Almond Pesto:
1 Bunch Watercress
1 to 2 Cloves Garlic – Mine were large and very strong. Adjust to taste.
1/3 Cup Parmesan
1/3 Cup Almonds
Pepper – A few dashes
Olive Oil – Up to a cup depending on the consistency you like. used about 1/2 a cup. Maybe a bit more. Hard to tell when I’m just pouring it in.
Lemon – Just a squeeze
This one is really easy. Put everything in the blender (again, I used a Vitamix)
Add the olive oil a little at a time by drizzling into the blender as it chops and mixes the other ingredients.
Add oil until you have the consistency that you want.
Taste and add more pepper, Parmesan and/or garlic if you’d like.
Protein of choice.
I used Scallops but would have used salmon croquettes or even sliced steak.
Scallops (I cooked 4)
Salt & Pepper
2 Tbsp Butter
1 Tbsp Olive Oil
Lemon – Just a squeeze
Dry scallops well.
Season with salt & pepper.
Melt butter with olive oil in a pan over medium to medium high heat.
Drop the scallops in the pan once HOT. You should hear a sizzle.
Cook on each side for about 2 minutes. (My scallops were pretty thick)
Put a little pesto on the plate.
Place scallops on top, add a few micro greens (you have them from the soup – so use them 🙂 )
Then squeeze with a little lemon.
This dish/recipe does seem long but it really doesn’t take much to do.
It’s TOTALLY worth it and this soup recipe makes a lot. – Well, a lot for one. Thankfully It keeps well and will make a great “take to work” lunch.
A creamy soup that uses NO CREAM!