Faith Gorsky

Roasted Cauliflower Soup with Spicy Peanut Butter Crème

September 30th, 2013

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This soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes.

Julia Child recommends using a food mill to process the vegetables for Potage Parmentier, because although smooth, the soup should still have a bit of texture. I’ve found that processing the roasted vegetables in a food processor without any liquid (and then mixing the processed vegetables with liquid later) yields the same result: a creamy-textured soup with a bit of texture from the vegetables. If you prefer your soup completely smooth and creamy, feel free to add a bit of liquid as you process the vegetables in the food processor, or even use a regular or immersion blender instead.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 servings

Roasted Cauliflower Soup with Spicy Peanut Butter Crème

Ingredients

ingredients

chopped cauliflower

1 medium head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
3 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
4 cups water (or low-sodium vegetable or chicken stock)
½ cup heavy cream
¼ cup The Heat Is On peanut butter
teaspoon sea salt
2 tablespoons water
2 tablespoons Peanut Butter & Co. Golden Roasted Peanuts, chopped
A few parsley leaves, for garnish (optional)
Chili-garlic sauce, for garnish (optional)

Procedure

1. Preheat oven to 425°F.

2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.

cauliflower garlic onion on pan

3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.

roasted cauliflower

4. Transfer the roasted vegetables to a food processor and process until smooth, about 3 to 5 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)

food processor

5. Add the pureed vegetables and water (or stock) to a medium saucepan. Bring to a simmer over medium heat.

6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.

peanut butter creme whisked

7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.

8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.

finished soup

PEANUT BUTTER GIVEAWAY

In this recipe Faith adds peanut butter to a cauliflower soup. In what other ways would you use peanut butter in a soup?

Leave a comment below with your answer to enter for a chance at winning a jar of The Heat Is On, the peanut butter used in this recipe.

DETAILS:

- The giveaway is open to USA residents only and will run until Monday, October 7 2013 at 11:59 PM EST.
- One entry per person.
- Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
- Winner(s) will have until 10/10/13 to claim their prize or we will choose another winner.
- Winner will win one 16oz jar of The Heat Is On. Product will be shipped by Peanut Butter & Co.
- No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

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28 Responses to Roasted Cauliflower Soup with Spicy Peanut Butter Crème

  1. megan says:

    You could use it in a Indian spice dahl recipe or an African peanut soup

  2. Nancy S. says:

    You could add it to a Hot and Sour soup to add a new dimension to the flavor as well as adding a creamy component.

  3. Kelli says:

    I’d add it to a pumpkin soup.

  4. Claire says:

    I’d add it to this wonderful African sweet potato peanut soup recipe I have. Delicious!

  5. Mary says:

    Grilled cheese with the spicy peanut butter!!

  6. Jessica K. says:

    I want to try a version of this Sweet Potato Peanut soup I found with squash instead of sweet potato, so my father will eat it!

  7. naomi hartje says:

    Traditional Ethiopian peanut soup! It’s to die for….

  8. Sand says:

    I would add it to butternut squash soup to boost the protein in it.

  9. Judy says:

    I make an African stew with sweet potatoes, tomatoes and peanuts. spicy pb would go well

  10. Jennifer Hudson Mosher says:

    In sweet potato soup!

  11. Mary Pat Filer says:

    You could add to sweet potato soup with cinnamon!

  12. Cara B. says:

    PB would be a great addition to an orange lentil and carrot soup! Especially using the Heat is On PB

  13. Scott says:

    Would add it to a sweet potato and tomatillo soup

  14. Alexi says:

    Butternut squash peanut butter soup please!

  15. An Ian says:

    pumpkin soup might be nice with a little peanut butter pizzazz

  16. karen says:

    I’d use it to make some spicy noodles

  17. Amber says:

    I make an African chicken soup that calls for ground peanuts; so I’d switch it up with the peanut butter. It would probably make it a bit creamier and spicier, oh la la. And I’m making this cauliflower soup for sure, cause Hubby never liked cauliflower until I roasted it with onions. Yummers!

  18. Rita A says:

    Spicy Chicken Thai Soup with Spicy Peanut Butter

  19. Raymond says:

    Butternut Squash Soup!

  20. nik says:

    Maybe Spicy Parsnip PB Mushroom Pasta Soup or Wild Rice Spinach PB Soup. :)

  21. Laurie says:

    I would use the the hot peanut butter in a Thai shrimp and coconut milk soup.

  22. Madeline says:

    PB in a pumpkin/carrot soup as a rich thickener would be amazing.

  23. Georgiana says:

    Pumpkin soup too which is perfect for fall!

  24. Lori Williams says:

    I’m not sure what kind of soup I’d make. Spicy shrimp Gumbo sounds good. :)

  25. Kristin Troska says:

    It would be great in a North Indian lentil spinach soup.

  26. Abby says:

    It’d be great in a thai soup or curry!

  27. Jae says:

    I’d use it in a mock Mole Chili, or just a chili in general. But, if I “had” to choose a soup, I’d go with a peanut butter and celery soup. =)

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