Fall has definitely set into Gothenburg. During a morning walk with a good friend this morning, we stopped and admired the hundreds shades of gray on the shore where the rocks meet the ocean and the ocean meet the sky.
Everything was grey. Only different shades.
But there have been yellows and oranges too. The other day I went to Maria’s little village outside of Alingsås where we spent the day shooting outdoors for her next book. Admiring the trees turning all shades of yellow.
Fall means soup to me. I crave warm things for breakfast as well as for lunch. And the cauliflower soup I’m sharing with you today is one of my go-to-recipes when it comes to soup.
The topping was obviously created to match the shades of the season :) This is so good for a weekday lunch as well as for a Sunday supper with friends or family. Enjoy!
Roasted cauliflower soup with caramelized onions, kale and toasted bread crumbs
serves 4 for a main or 8 as a starter
1 large cauliflower head, cut into smaller florets including the stalk
1 small leek, cut into chunks
1 yellow onion, cut into chunks
2 garlic cloves, finely chopped
3 tbsp olive oil
1/2 tsp sea salt
freshly ground black pepper
—
2 cups hot vegetable stock
3 tbsp cream of your choice (I used oat cream this time)
juice from 1/2 lemon
salt and pepper to taste
1) Preheat the oven to 200° C (400° F). Place all vegetables on parchment paper on a baking tray and drizzle with olive oil. Sprinkle with salt and pepper. Roast on the middle rack of the oven for 20-25 minutes or until softened and fragrant.
2) Transfer the roasted veg into a blender. Add vegetable stock, cream and lemon juice and blend until smooth.
Serve the soup with caramelized onions, kale and toasted bread crumbs.
Caramelized onions and kale
6 red onions, peeled and cut into slices
2 tbsp olive oil
1/2 tsp sea salt
a large handful of kale (any kind), tough stems removed and leaves torn into smaller pieces
1) Heat the olive oil in a large skillet over medium heat and add the onions. Sauté for 10 minutes or until beginning to brown. Add salt, lower heat slightly, and continue cooking for 15-20 minutes or until onions are soft and caramelized. Add the kale and cook until just tender, about 3 minutes. Remove from heat.
Toasted bread crumbs
4-6 slices stale sourdough bread (levain or similar)
3 tbsp olive oil or butter
1) Tear the bread into fine crumbs with your hands. Heat the olive oil or butter in a skillet and toast the bread crumbs until crunchy and fragrant.
