Roasted Cauliflower Soup

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Roasted Cauliflower Soup

I wanted this soup to be vegetarian and vegan friendly.

Course Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 7
Author Deborah Chapman

Ingredients

  • 1 head cauliflower
  • 4 tbsp olive oil extra virgin divided
  • 1 large carrot 2 small carrots slice into 1/4 pieces
  • 6 cloves garlic peels on
  • 2 tbsp shallots chopped when separated you will have 4
  • 5 fresh thyme sprigs tied into a bunch
  • 3 1/2 tsp kosher salt divided
  • 1/2 tsp fresh black ground pepper divided
  • 2-3 tsp garlic granulate
  • 2-3 tsp onion granulate/powder
  • 32 oz organic vegetable broth low sodium
  • 3 cups water
  • 1/4 tsp red pepper flakes

Instructions

Recipe Notes

  • Pre-heat oven to 400 degrees.
  • In the mean time rinse cauliflower and pat dry removing the core using a knife and place the cauliflower on a sheet pan and separate the cauliflower in to florets, cauliflower is more  delicate than broccoli be very careful when separating them so they do not crumble then add the garlic cloves with the peels on to the sheet pan off to the side (see the illustration below) season with the salt, pepper, garlic and onion granulate.

 

  • Drizzle the cauliflower and garlic cloves with  3 1/2 tbsp of the olive oil make sure to coat well so they do not burn while roasting. 

 

  • Place the carrots on to a separate pan and season with the remaining  salt and pepper, drizzle with 1/2 tbsp of the olive oil coat well and place in the oven to roast. 
  • In a  5 quart soup pot or a pot large enough add three cups of water, the tied rosemary sprigs, red pepper flakes and all the contents of the vegetable broth cover and let simmer on a low flame. 
  • Roast the Cauliflower for 25 minutes and  the carrots for 30 minutes.
  • Remove the rosemary sprig and set to the side add the cauliflower to the pot being very careful not to splatter hot liquid on yourself if using a hand-held blender, blend the cauliflower but leave some pieces bite size it will make this soup hearty.  Once you see it thicken to a nice consistency add the carrots to the pot and add the rosemary sprig back into the pot.
  • Let Simmer for an extra 15 minutes.  Taste to see if it is seasoned enough if not you can add more salt and pepper to taste.

*Do not forget to fish out the rosemary sprig and discard

*You can use a blender on pulse.

 

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Basil Tomato Soup

This is such a delicious and simple soup with just a few ingredients.  This soup was made in no time at all and it is great for a light meal on a cold day

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Basil Tomato Soup

Comforting and light
Course Main Course, Side Dish, Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh chopped
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese freshly grated for garnish

Instructions


Recipe Notes

  • In a medium pot or 5 quart soup pot add 2 tbsp of the olive oil on medium heat once hot add the onions and stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once everything is heated use a hand-held blender and blend until a nice consistency, add your salt and pepper to taste, cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons or a dollop of sour cream,  which ever way you prefer this is an easy and delicious soup.

*Please try and use as many organic ingredients as possible.  

 

Broccoli Soup

2015-10-07 15.22.32This soup I made today in no time at all it is a very simple and easy with very little ingredients.  I have seriously been in a soup mood and I promised that I would get this simple recipe out today so I hope you enjoy it as much as I do.

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Broccoli Soup


Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 bunch broccoli cut into florets
  • 3 carrots chopped into 1 inch in thicknes
  • 5 tbsp olive oil divided extra virgin
  • 2 garlic cloves whole
  • 3 cups water
  • 1/2 cup heavy cream
  • 2 tbsp parsely (fresh) garnish
  • 2 tsp chicken base
  • 1/8 tsp nutmeg (whole) optional
  • 1/4 cup cheddar cheeese
  • 2 tsp kosher salt
  • 1 tsp fresh black pepper
  • 1 tsp arrow root (optional) thickening agent

Recipe Notes

Preheat oven to 400 degrees and wash and prepare broccoli by cutting and separating them into florets and set aside, peel the carrots rinse and cut into 1 inch in thickness. Layer the broccoli onto a sheet pan and drizzle 3 tbsp of olive oil and coat evenly season with1 tsp salt and 1/2 tsp of the pepper.

Layer the carrots onto a sheet pan and the two garlic cloves and drizzle the remainder of the olive oil and coat evenly and season with 1 tsp salt and the 1/2 tsp black pepper.  Put both pans in the oven together and cook the broccoli for only 15 minutes remove from oven and take about 1/2 cup of the the broccoli florets and set aside in a separate bowl to be used later and let the carrots remain in the oven for 5 minutes longer a total of 20 minutes.  Once done set aside.

In the mean time add the 3 cups of water on low  heat and add the 2 tsp of chicken base and let simmer then add the cook broccoli, carrots and garlic and puree using a hand held blender and pulse until pureed, once pureed add the heavy cream and the broccoli florets and let simmer for 5 minutes if the soup is not thick enough you can now add the arrow root in a small bowl and mix with 1/2 tsp of water and add to the soup let simmer for 5  about minutes.  In a bowl add the soup and sprinkle with cheddar cheese, garnish with the fresh parsley and enjoy.

*If you don't have a hand held blender you may use a blender and pulse until pureed if the broccoli and carrot is dry add about 1/2 cup of water from the pot for the soup and puree. Once Pureed add the ingredient into the*i pot along with the broccoli florets that was set aside and simmer for 5 minutes.

 

Shrimp Soup

I made this soup on a whim, I was sitting in my kitchen thinking out loud to Buttercup my beautiful Yorkie and said to her I am feeling like soup again Yes I know I just made a cream of broccoli soup and I am just in  a soup mode since August ended. This soup is made from what I had in my pantry and believe me it came together in no time at all.

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Shrimp Soup

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Deborah Chapman

Ingredients

  • 12-14 large shrimps deveined, rinse and cut in to 3 pieces
  • 1/3 thin spaghetti
  • 1 tbsp olive oil extra virgin
  • 3-4 carrots chopped into about 1 inch in thickness
  • 2 scallions stalks chopped into 1/2 inches
  • 2 tsp chives (fresh)
  • 1 15 oz can beef broth low sodium
  • 3 cups water
  • 1/4 tsp chicken base
  • 1 tsp fish sauce
  • 1 tsp soy sauce low sodium
  • 1 tsp granulated garlic
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. In a pot of boiling water add the spaghetti and cook for about 6 minutes only drain and set aside.

    In a small pot cook the carrots until done for about 12 to 15 minutes until tender drain and set aside.

    In medium pot add the beef broth, 3 cups of water and add the chicken base on low heat.

    In a skillet on medium heat add the shrimps and cook for about 3 minutes only about 1 minute and a 1/2 on each side they will continue to cook in the pot with the broth.

    once done add the shrimp, spaghetti carrots, scallions, soy sauce and fish sauce into the pot with the broth and season with the salt and pepper to your taste and let cook for about 10 minutes covered.

    Once cooked serve in a bowl and garnish with the fresh chives.

Recipe Notes

This soup is good to eat if you have a cold b or if you don't it have such a healing effect.  It is such a light and airy soup. I hope you enjoy this soup as much as I have.