Here’s a device I use often and every time I do I wonder how I ever got along without it; a stick blender. They are not expensive, very easy to clean and they take up almost no space in storage. I used it tonight to make a really tasty cauliflower soup.
This soup was inspired by a few recipes I saw floating around recently. Most of those recipes use a dairy (milk based) stock. I made a few adjustments and ended up with a simple yet rich, delicious vegetarian soup. The secret to the rich flavor is to oven roast the veges first. I did add some cheese to the individual bowls, but you can eliminate that if your diet is dairy free. Recipe is below the photo- enjoy!
Since I was making this soup as a starter for a meal I made a half recipe – you can double it if you want it to be the “Main Event”.
- 16-20 ounces of organic vegetable stock
- half a head of fresh cauliflower
- one medium size onion
- olive oil
- sea salt and fresh ground pepper
- dash of curry powder
- Shredded Monterey Jack Cheese
- fresh chives (for garnish)
Preheat your oven to 375 degrees F. In a medium size oven proof casserole dish; cut/break the cauliflower into small florets. (keep some of the stems as well, they help thicken the soup). Cut up the onion into medium size pieces and break apart the layers, placing them into the dish. Drizzle olive oil onto the veges and add salt and pepper. Toss with your hands until well coated. Put the dish uncovered into the oven. After 20 minutes stir the veges and roast another 15-20 minutes. Be sure to nibble some when they come out of the oven!
Place a medium size pot on the stovetop and begin heating the vegetable stock over medium heat (you can adjust the amount of stock based on how much soup you need). Put the roasted cauliflower and onion into the broth and stir. When the broth begins to simmer cover with a lid and lower the heat. As you cook, taste the broth and add salt and pepper as needed. This is a good time to add a little curry powder too. Stir occasionally and check the cauliflower as you go. You want the cauliflower to soften so that it cuts easily with a spoon edge, about 20-30 minutes.
Remove stock from the heat and blend thoroughly with a stick blender. Do a final taste for seasoning. Keep warm until ready to serve.
Garnish the bowls with shredded monterey jack cheese and fresh chives. Serve with a fresh crusty bread and butter. Enjoy! ~TH~
- As a time saver you can oven roast the veges in advance, fridge ’em, then finish up the soup the next day.
- You can do the entire recipe a day in advance and serve it the next day.
- You can roast the entire head of cauliflower and serve that as a side dish, setting aside enough for the soup-making later.
- You can use a sharper cheese like cheddar as the bowl garnish.