Friday, January 4, 2013
Roasted Cauliflower Soup
Roast extra vegetables with dinner one night and turn them into a soup for lunch to enjoy throughout the week. I roasted cauliflower with potatoes and onions then combined them with chicken stock to make this soup. Have I mentioned how much I am enjoying our new Vitamix? It’s wonderful! I used it for this soup, though you could also puree it with an immersion blender.
1 head cauliflower
1 potato (large)
2 Tablespoons olive oil
2 cups chicken stock
salt and pepper to season
Clean and cut the cauliflower into 1-2 inch pieces. Scrub the potato and cut into one inch cubes. Peel and slice the onion into quarters. Toss the vegetables with the olive oil; season with salt and pepper. Roast in a 425 degree F oven for 45 minutes, occasionally stirring the vegetables to turn them over.
Combine with the chicken stock in a large saucepan and puree with an immersion blender. Or, use a blender to puree the soup. Top with bacon and green onions if you'd like.
The Vitamix is a magical soup maker (among other things)—all ingredients go in at room temperature and after 5 minutes of action a hot soup emerges. I am looking forward to a winter filled with creamy soups!