Roasted Cauliflower Soup
Let’s face it, I am not a hip or trendy guy. Sure, I tried to be en vogue during my formative middle and high school years, but a set of no-nonsense parents and a Catholic education kept me in uniforms and short hair most of my teenage years. No, today, I am just a middle aged dude with a closet full of casual yet comfortable apparel from the likes of Target and Costco. My slacks are khaki and my jeans are blue, the non-skinny variety.
So, you can understand my excitement while I was doing research for my latest delicious vegan recipe: ROASTED CAULIFLOWER SOUP. You see cauliflower as a food trend has been on the rise for the last few years. Some say it is the new kale, but even better as it can be transformed into all sorts of dishes. I just had a bowl of cauliflower soup at my Aunt’s house over the holidays and wanted to recreate and improve the dish at home. Who knew I would soon be blogging about this super trendy cruciferous vegetable?
Although I may not be on the cutting edge of fashion, I still can be cool and chic in the culinary world. That work just fine for me. Plus it is a lot more comfortable than a pair of skinny jeans. Head into the kitchen, fire up the oven, and try my latest soup recipe. You will be glad you did. And while I can’t speak to the longevity of the latest cauliflower craze, I can promise this soup will become a timeless classic in your own home. Enjoy.
Oil Free / Gluten Free / Soy Free
Ingredients
- 2 Large Heads of Cauliflower
- 1/4 Cup Carrots (diced)
- 1/4 Cup Onions (diced)
- 1/4 Cup Celery (diced)
- 4 Garlic Cloves (minced)
- 1 Large Yukon Gold Potato (chopped)
- 15 oz. Can of Cannellini Beans (rinsed & drained)
- 1/4 Cup White Wine
- 8 Cups Vegetable Broth
- 1 Tsp Dried Oregano
- Salt & Pepper to your taste
Instructions
Preheat your oven to 425 degrees. While the oven warms up, cut your cauliflower heads into floret size pieces. Line a baking sheet with parchment paper, then place to cauliflower on the baking sheet and roast in the oven for 20-25 minutes or until the cauliflower is nicely browned. Next cut up the rest of your veggies.
While the cauliflower roasts, add your onions, carrots, celery, garlic, and about 1/2 cup of vegetable broth to a large stock pot. Bring this mix to a boil, then reduce the heat and simmer for about 3-5 minutes or until the veggies are tender. Now add in your garlic and white wine. Simmer for another 3-5 minutes to allow the alcohol to evaporate. Add in the potato, beans, oregano, and remaining broth and bring back to a boil. Boil until the potatoes are fork tender about 15 minutes.
The cauliflower should be finished by now. Add these veggies into the stockpot. At this point you could just serve the soup as is; however, this is a trendy vegetable and a trendy recipe. So, you are going to want to puree the whole thing to a smooth velvety consistency. Break out the old immersion blender or use a food processor (carefully working in batches) to puree the soup. I like my soup nice and thick, but you can add a touch more broth to thin out the soup if you want. Now season to your taste with salt and pepper. Garnish with a touch of parsley and serve with some crusty bread and something green.
https://www.grassfedcarnivore.com/roasted-cauliflower-soup/That’s all there is to it. In less than an hour, you can have a delicious soup and be part of the latest food craze. Who knew you could be so cutting edge? And I’ll admit, it is fun to be trendy…but I will still leave the skinny jeans for guys half my age.
Longer Letter Later,
Love Bob aka The Grassfed Carnivore
Leave a Reply