Roasted Cauliflower Soup
Two soups in one. Eat this as a rich, brothy soup or as a smooth and creamy purée.
makes about 8 cups
2 heads cauliflower, separated into florets
3 cloves garlic, chopped
1 onion, chopped
1 Tbsp. olive oil
4 cups chicken or vegetable broth
1 bay leaf
1 tsp. dried thyme
Salt and pepper to taste
For a cream soup add: 1 cup heavy cream
Preheat the oven to 425°. In a large bowl, toss cauliflower pieces with olive oil, garlic, and onion. Spread out in a roasting pan or rimmed baking sheet. Roast until toasted and tender, about 30 minutes.
When the cauliflower mixture is done, transfer to a soup pot and add the broth and water. Season with thyme and bay leaf. Bring to a boil, then reduce heat slightly and cook over medium heat for 30 minutes. Remove and discard the bay leaf. Serve as is, with chunky cauliflower in a savory broth, or make the cream variation: Purée the soup in the pot using an immersion blender, or transfer to a blender and carefully purée in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.
