Roasted Cauliflower Soup

Roasted Cauliflower Soup

In Chicago, it has been raining like crazy… cause it has been crazy hot for the middle of December! Could anyone imagine if all this rain was snow?! It would be worse than the handfuls of blizzards we’ve had the past couple years. About this weather, people have been saying “hey, I’m not complaining”…. OK well I am!!!!!! I want the snow now, I want the below zero temps now, and I want March and St. Patrick’s day to be beautiful!! I don’t want to be wearing my huge, long, down winter jacket! Like people!!! You’ll only be complaining come March and April when it is all snowy!!!! *rant over*

I made a similar soup last winter break when I was home from school. I have been dying to make roasted cauliflower again, and decided that I will make another roasted cauliflower soup.

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Honestly, I kinda was just making this without knowing what the heck I was doing. I took it step by step, added certain aspects if I found them necessary. I’m very very very happy with the result. I surprise myself sometimes literally all the time .

The texture of this soup reminds me of a baked potato soup, sans the bacon, and half and half. I did include potatoes in this soup. I believe this soup is pretty healthy as it is, and it could be made a lot healthier. Here’s how you can make it healthier

Chicken Stock: using low sodium chicken stock- I used Better then Boullian Chicken Base, definitely not the healthiest chicken stock. But, hey, we had it in the fridge! May as well use it!

I did use 2 tbsp of flour to make this soup very thick and creamy, but if you want to leave that out- feel free!

Here is an article on how to roast cauliflower- this is what I referenced when I first roasted cauliflower, and it is what I have stuck to ever since!!

Here is the printable recipe for this yummy soup

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Roasted Cauliflower Soup

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Ingredients

  • 6 c. Chicken Stock
  • 3 c. Chopped Russet Potatoes, roughly 6 small ones
  • 1 head Cauliflower, roasted
  • 1 medium Yellow or Sweet Onion, chopped
  • 3 Celery Stalks, chopped
  • 2 Bay Leaves
  • 1 c. Milk, I used skim
  • 2 tbsp Flour
  • 3 cloves Garlic, chopped
  • 2 sprigs Rosemary
  • 1 tsp Thyme
  • 1 tsp Dijon Mustard
  • 1 tsp Cumin
  • Salt and Pepper to taste
  • Shredded cheese and green onion for topping, optional

Instructions

  • Boil your 6 cups of chicken stock. Once boiling, add in your chopped potatoes and roasted cauliflower. Cook on high-medium heat for 20 minutes.
  • Turn the heat off, and using an immersion blender, blend the potatoes, cauliflower and chicken stock. If you do not have an immersion blender, you can use a regular blender. Regardless of how you blend, be careful of the hot liquid!
  • Once those three ingredients are blended together, your soup will now have a thick, creamy texture. Turn your heat back on to medium and pour in the onions and celery. Also put your 2 bay leaves in at this time.
  • In a separate cup, whisk together your milk and flour. Once whisked together, pour into the soup.
  • Put in your seasonings- garlic, rosemary, thyme, dijon mustard, cumin, salt and pepper.
  • Stir together, and let the soup simmer on low for an hour. Stir occasionally.
  • Let cool, pour yourself a bowl, top with shredded cheese and green onion (like I said, optional)
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