Roasting Oven Environment
- 2 heads of cauliflower, about 4 pounds, sliced
- 1 onion, cut into large chunks
- 1/4 plus 2 tablespoons extra virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon curry powder
- 1 carrot, medium dice, about 1 cup
- 1 Yukon gold potato, medium dice, about 1 cup
- 3 celery stalks, medium dice, about 2 cups
- 1 clove garlic, minced
- 8 cups chicken or vegetable stock, low sodium
- 2 cups flat leaf parsley
- 1 cup walnuts, toasted
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
Place the cauliflower and onion on a sheet pan. Drizzle with 1/4 cup olive oil and 1 teaspoon salt. Place into the oven and roast for about 15 minutes or until beginning to brown and soften.
While the cauliflower is roasting heat the remaining 2 tablespoons of oil in a stock pot, stove top or in the oven. Add the curry powder and stir for about 30 seconds. Add the carrots, potatoes, celery and garlic to the pot. Season the vegetables with the remaining 1 teaspoon of salt and the pepper. Cook, stirring occasionally until the cauliflower is done.
Place the stock pot on the stove top if not already there, and add the cauliflower, onion and stock. Bring the soup to a boil, reduce the heat and cook covered for about 45 minutes.
In the bowl of a food processer, combine all the pesto ingredients until finely chopped. It will be a thick mixture. Set aside
When the soup has cooked for the 45 minutes, puree until smooth using an immersion blender. Check for seasonings, adding more salt and pepper if necessary.
To serve, ladle the soup into bowls and garnish with a teaspoon of the pesto.