Tuesday, May 14, 2013

roasted cauliflower soup.

i actually made this soup way back in february, on a day i was home alone {yes, this is the kind of stuff i eat when i'm alone!}, but somehow it never made it's way on here.

it delicious! it's crazy simple & also crazy healthy {& low-cal!}. it reminds me a lot of potato soup...so even  if you aren't a huge cauliflower fan, you may still like it! cauliflower has a mild taste, but roasting it makes it 10 times better. back in the day, my mom used to make the frozen potatoes + broth + country gravy mix potato soup. but...country gravy mix is definitely not vegetarian, so i don't eat that anymore. {also, i'm not sure why i haven't made a vegetarian potato soup yet...i should!} anyway, this is a thick, amazing-tasting way to get your soup fix + your veggies all at the same time. and it happens to be vegan. try it!

 roasted cauliflower soup

1 medium head cauliflower
2 tablespoons olive oil
1/2 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper
3-4 cups vegetable broth

  • preheat oven to 400˚.
  • cut cauliflower head in to small pieces. Toss with 1 tablespoon olive oil and roast until tender, 20-25 minutes. 
  • in a large pot, heat remaining olive oil over medium heat. Stir in roasted cauliflower, thyme, salt, pepper, and 3 cups veggie broth. bring to a boil, reduce to a simmer, and let cook for 8-10 minutes.
  • remove from heat and using a blender or an immersion blender {what i used}, puree soup. return to a medium heat and let cook for 3-4 more minutes, tasting and adding more salt/pepper as needed. enjoy!
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