This recipe is slightly adapted from the clever couple at two peas and their pod.
I don’t really like soup. I never order it in a restaurant. I never find myself craving it. When I decide to make something special for dinner, it’s never soup. It’s just not that satisfying.
So here I am – my very first blog post – with a soup recipe. How did that happen? I’ve come to realize the answer: I actually do like it. When I make it at home, whether it’s a fall squash soup, a broccoli and tahini soup, a carrot soup, or this roasted cauliflower soup, I always enjoy it. These are hearty, healthy and inexpensive, not jam-packed with salt or drowned in flavourless broth. These recipes also have something else in common – a vegetable purée base. I think this explains my self-perpetuated myth that soup is boring. Broth-based soups with a handful of lonely ingredients floating in the bowl are boring (we’ve all had one of these in a restaurant or at home from a can). That’s why I love recipes like this one. This soup features the roasted cauliflower in a very simple way, yet it still feels like a complete and satisfying meal.
A few crib notes for this recipe. I loved the added flavour of roasting the cauliflower, and I’m rather disappointed I didn’t think to do this earlier. It could add a great flavour to almost all vegetable-based soups. Secondly, use whatever cheese you have on hand, but if it’s not sufficiently “punchy” it may just make the soup greasy without any value added. Aunt Sharon, I trust that you have a Vermont import that would be even nicer than the Balderson 3-year-old I used. Summer, you must find it impossible to get cheese in Switzerland (ha)!
…. I am awarding myself the “Always A Good Dinner: How many times can you use the word soup in one blog post” award! Stay tuned for my acceptance speech.
2 small heads of cauliflower, cut into florets
1 large potato
2 cloves garlic
1 Spanish onion, diced
Enough vegetable broth to cover the cauliflower/potato… 3.5 cups-ish
Chopped fresh thyme
1/2 cup shredded white cheddar cheese
Salt and pepper to taste
1. Preheat the oven to 400 degree F. Toss the cauliflower florets in olive oil, salt and pepper. Spread on a baking sheet and roast until light brown. According the the original recipe, this will take 20-30 minutes. I inadvertently left mine in for longer, which didn’t seem to hinder the recipe. My garlic was rather… toasted… but it gave the soup a nice “rustic” flavour.
2. Sweat onions in a stockpot.
3. Add roasted cauliflower and garlic, thyme, diced potato, and vegetable broth, and bring to a boil. This is where I become a useless food blogger; I don’t know the exact broth measurement, but I think this comes down to personal taste. I used just enough broth to cover the cauliflower/potato and the texture of the soup was perfect. If it’s too runny, add another potato, more vegetables, or even a bit of tahini to serve.
4. Reduce the heat and simmer until the cauliflower and potato are soft, approximately 20-25 minutes. Use an immersion blender to zizz the soup.
5. Add smoked paprika, ground pepper and a pinch of salt. Simmer on low heat for 10-15 minutes to allow flavours to come together.
6. Stir in cheddar cheese and remove from heat.
7. Top with ground pepper, smoked paprika and fresh thyme!
|Jesse is a twenty-something year old, living in Toronto, who would sooner sell her boyfriend’s possessions than cut the grocery budget.
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