Monday, January 23, 2012

Roasted Cauliflower Soup

Its cold out and I work all day, so nothing could be better than a good, easy to make bowl of soup.  I think, in theory, soups are supposed to be easy, but often times they involved a lot of chopping and waiting and simmering and sometimes I just don't have time for that.

This recipe was so good I had to jump right on here and tell you about it.  The ingredients are minimal and the chopping will take you five minutes at the most.  Prep and actual involved cooking time is minimal, there is some waiting, just watch some tv or do some yoga or sit and stare at your oven while the cauliflower bakes.

It is pretty low calorie, but not low fat (remember, fat doesn't make you fat!).  I think it approximately 300 calories per serving (makes 4 servings).  The fat will keep you full for a long time, longer than low cal, low fat, high carb!  Now, before this turns into a rant or a lecture, the recipe!!

Roasted Cauliflower Soup
adapted from: Elana's Pantry

  • 1 large head of cauliflower
  • 1 medium onion, chopped
  • 1 or two cloves of garlic, minced (honestly, I used the jarred stuff!)
  • 4 cups of chick stock (or 4 cups of water and some Better than Bouillon, love this stuff!)
  • 1/4 cup heavy whipping cream (not low fat, remember?)
  • 3 tablespoons olive oil
  • salt and pepper (Max likes lots of pepper, but season to taste)
  1. Preheat oven to 375.
  2. Take off the green stalk of your cauliflower.  Chop the head in half and then slice it.  Put on a cookie sheet lined with tin foil and sprinkle with one tablespoon of olive oil.  Bake until brown and caramelized, about 30-45 minutes.  This step is important because the flavor it develops is outstanding.
  3. Once the cauliflower is done cooking (and you are done with that show you were watching), heat the remaining two tablespoons of olive oil in a large sauce pot on medium heat.  Once the oil is hot, add chopped onion.
  4. Cook the onion for about five minutes, or until onion starts to become translucent.  Add garlic and cook for about one more minute.
  5. Chop your cooked and cooling cauliflower into slightly smaller pieces (rough chop or do like I did and hack at it with your wooden spoon) and add to pot.  Add your chicken stock now as well.
  6. Bring to a simmer and continue to simmer on low for about 10-15 minutes, or until the cauliflower is very soft (like over-cooked broccoli). 
  7. Now, you can use a immersion blender or a regular one for the next part (have you gotten an immersion blender yet?  You should).  Turn the heat off and blend soup until smooth and creamy.  While you are blending, add the heavy cream.
  8. Turn the stove back onto low just to make sure the soup is nice and hot before serving.  Top with bacon, cheese, or eat as is and enjoy!

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