 Today we're making mango, Moroccan cauliflower soup as a mouthful. This is full of nutrition. We've got some Moroccan spices going in there like cinnamon and nutmeg and coriander and turmeric for just, you know, lots of a moon boosting, you know, nutrients for you during this time of year. And this is a great soup to make in the wintertime, right? I mean, cauliflower is abundant and we're going to be adding some mango and that's abundant right now. So it just is such a warm and, you know, just comfort food that you really want to try. I'm also going to show you how to get the best flavor into this soup. Now you don't want to just, you know, chop this up and cook it. You want to roast it, right? And I'm going to show you how to do that along with some garlic and the flavors are just going to be over the top. Really good. So I'm rocking Robin and I'm going to show you how to do it right after my chef joke. Here's chef joke number one. Number two will be a little bit later. So hang in there for that. All right. Here we go. How did Reese eat her soup with her spoon? So we're going to start off here by roasting our cauliflower and the garlic. That takes the longest amount of time. So we're going to cut this up. It's really simple to do and you just want to make a V cut in that stem on your cauliflower and just cut all the way around. Okay. And then pop that centerpiece out. That'll help expose some of the inner parts of the cauliflower and it makes it easier to cut. And I have my oven preheating to 425 degrees Fahrenheit and I have a baking sheet lined with parchment paper so that that way it's easy cleanup. So now I'll just go along with my knife and cut out each floret. Then you want to cut each floret into smaller pieces and then I'll place the cauliflower onto my parchment paper covered cookie sheet here. So spread out the cauliflower on the pan so that each piece of it is touching the bottom of the pan. It'll roast better that way. I'm going to drizzle a fair amount of olive oil all over the cauliflower and I'm going to season it with a little bit of salt and then I'm going to work it all in. And you might find that you need to add even a little more olive oil. Just depends on how it goes. So now I'm going to prepare my garlic for roasting. So take a whole bulb of garlic, cut off the tip end not the root end and then we're going to drizzle it with olive oil over the exposed cloves. Then we'll wrap it up in some foil and pop it on that tray with the cauliflower so we can roast at the same time. So in the oven at 425 degrees Fahrenheit and we'll check it at 25 minutes. So while the cauliflower is roasting in the oven, first we're going to cut up some onions, carrots, and potato. Now the potato is going to make our soup nice and creamy but you'd need to use a gold potato. And by sauteing this on the stove, we are going to be adding some crazy good flavor to our soup. So now we're going to be adding some ground coriander, ground nutmeg, turmeric, and some cinnamon to our dish. And we're going to cook this a good 10, 15 minutes or so. We're going to add a little bit of spices a little bit later. I'm going to add some salt right now. Just add some salt and some pepper. Now that the onions are caramelized a bit, you can see they've really softened up and mellowed out. So now I'm going to add some spices and I'm going to turn the heat down just a little bit. Here's our cinnamon, some turmeric, and be careful with the turmeric because it does stain and you can add more or less but I, you know, you need at least a half a teaspoon there. And you can get all the written ingredients in the description as a video. Here's our coriander and a little nutmeg. Okay, we're going to give that a stir. Now at this point what we want to see is we want to see these potatoes get softened up and they're still pretty hard and so are the carrots. So I'm going to pour a little bit of the chicken broth or stock into the pan. Probably half a cup, maybe a little more. I'm going to turn the heat up just a little bit and we're going to put a lid on this so that way the potatoes and the carrots will cook and become soft. All right, so let's check our potatoes and carrots. We want to see if they're done. So grab a fork and press. That's soft. Carrots are soft. All right, so this is done. I'm going to turn it off and just let it cool for a few minutes because we're going to put this in our blender. It's time for Chef Joke number two. Okay, knock knock. Who's there? Soup. Soup who? Superman! So here's our cauliflower after 25 minutes and you can see it's starting to get some brown coloring to it, right? But we want to see more of this. So I'm going to put it back in for another 10 minutes because this is where you develop the most flavor. Here's our cauliflower after 35 total minutes of cooking. This is what you want to see, all these nice beautiful brown bits. So we'll take the cauliflower out and let it cool. But now remember the garlic hasn't had enough time to cook, so it needs to go back in the oven for another 10 to 15 minutes. Now here's my special ingredient for this soup, a mango. That's right. We're going to be adding mango to our soup, which adds a little brightness to it. So we'll do this easily by cutting off what's called the cheeks of the mango. Now we'll make some slices, but make sure you don't go through and cut through the skin. Invert the mango and cut off the chunks. And then take a taste for quality control. The garlic has been cooking for about 45, 50 minutes and so now I took it out and I'm letting it cool. It looks gorgeous. Once everything has cooled a bit, place everything into a blender. And if it doesn't all fit into the blender at one time, do it in batches. Next goes our cauliflower. Here goes the mango. Now I'm going to add just enough chicken stock to make this blend up nicely. So probably about a cup or so. No I haven't forgotten about the garlic, I was just letting it cool as long as possible because it's really hot and I'm holding it with a paper towel. So you just want to poke out as many of the cloves as you can with a knife and then just give it a good squeeze. You want to get all those cloves into the soup. Then blend the soup till it's completely smooth like this. Then we'll pour the soup into a pot to get it hot again and to adjust any seasonings if we need to. Feel free to add more chicken broth at this point if you want to thin it down a little bit more. Soup's done. Time for a little taste test, alright? Now I made mine a little on the thicker side but that's how I like it and you can do it however you like it. What's really special about this is the flavor guys. Now I would garnish this up, I'd like to put a little bit of that cauliflower that was cooked on top so we'll put a few pieces on top and you get that extra flavor and maybe just a splash of fresh parsley. Look at that, it's gorgeous. Time for a taste. Oh man, so perfect on a wintery day. That mango really does it. It gives it just a little bit of tang to it, a little brightness. It's very rustic tasting and you are going to love this. Absolutely delicious. If you really like soup recipes you've got to check out my healthy vegetable soup recipe. I'm going to leave a link for you right here on the screen and you can check that out. If you want to check that out you can just eat all these healthy soups all winter long. Thank you so much for watching. Don't forget to subscribe to my channel. If you haven't already and leave me a comment and if you enjoyed today's video, hit the like button for me to let me know. Alright, we'll see you next time for another rockin' recipe.