Roast Coffee Cauliflower and Rutabaga Soup with Coffee Cardamom Chocolate Garnish V, GF

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An Antidote to the approaching winter blues is this coffee cauliflower rutabaga soup. To garnish place a piece of paper or cardboard across the rim of the bowl and then use a grater to create the section of chocolate. This soup will have a bit of caffeine in it so if you are sensitive, consume earlier in the day.

Equipment

sizable pot (4 qt./1 gallon size)
baking sheet
knife
cutting board
grater (microplane preferred)
bowl strainer (chinois preferred)
ladle 2-4oz.
blender (vitamix preferred)

Ingredients

1 medium head cauliflower about 2-3#
1 medium rutabaga (about 4.5 in. diameter)
1-2 yellow onions
4 stalks celery
3 carrots
8-10 black peppercorn
1tsp dry thyme leaves
3T ground coffee
1 small apple
2in piece of ginger
3T tahini
Antidote Coffee Cardamom Chocolate
salt
grapeseed or other mild oil

Instructions

Chop the onion retaining the skin (if organic), the carrots and celery and dry roast at 425 degrees Fahrenheit for about 15 minutes. Once browned, add to the pot and cover with water. Add peppercorns, thyme and ground coffee and simmer for about 30 minutes. Strain through bowl strainer. Meanwhile chop cauliflower and peel and chop rutabaga coat with mild oil and salt and ground cardamom, if you’ve got it, and roast until browned and cooked about 15-20 minutes. Chop the apple and peel and chop the ginger. Add half the cooked cauliflower and rutabaga, half the chopped apple and ginger and half the coffee stock and tahini to the blender and puree until smooth straining the pureed soup into the now empty pot. Repeat with the remaining ingredients. Adjust with additional water if necessary. Season with salt maybe a splash of apple cider vinegar if you’ve got it. Garnish with Antidote Coffee Cardamom Chocolate and enjoy!!

Radical Larder