Roasted Cauliflower Soup

[wprm-nutrition-label]

Roasted Cauliflower Soup

I wanted this soup to be vegetarian and vegan friendly.

  • 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
  • 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 remove the rosemary sprig and discard

*You can use a blender on pulse.

 

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Author: Deborah Chapman

I live in New York I am Married to Clifford aka Jack and have one daughter name Kaneen aka Nene and a beautiful Yorkie name Buttercup aka Butter, Stinkbutt and Grandma. I was raised and born in Brooklyn New York. I have a love for cooking and it is my passion as I have discovered and I would like to share it with you. I like just relaxing at home with my Buttercup while thinking of what dish I can try an tackle or in my backyard gardening. I love watching cooking shows Giada, Barefoot Contessa, The Neely's , The Pioneer Women, Rachel Ray, Paula Deen and Bobby Flay are my favorites. I love to talk to people face to face or on social media, twitter i just started and it is cool because you must say what you have to say short, sweet and fast you only get a few wpm. ( words per minute). I love house music also yes I do especially when I am driving in my car... This is a new journey that I am on and I known sometimes It may seem like a roller coaster from time to time but I am willing to try and explore new things and new recipes as well. Cooking is truly my passion I have known for a very, very long time and because I am a chatter box I guess blogging about my food and talking in general should be easy, well maybe.... I look forward to sharing the foods that I love to make and also some new ones along the way...