Soup is one of my favourite things.
When done right, you can cram a whole lot of goodness into a soup. Which is why it tops the list of meals I recommend to clients for their weekly prep: soup requires little hands-on time to prepare, you can make a big batch and freeze for future use and it’s an easy way to hit that target of 10 daily vegetable servings we should all be striving for.
And if you’re really looking to soup things up this season, try roasting your vegetables first.
When you roast vegetables, something magical happens: the sugars on the outside of the vegetable begin to caramelize under the high dry heat. This means sweetness, depth of flavour and deliciousness you wouldn’t achieve otherwise. This would never happen by simply boiling your vegetables because dehydration is a prerequisite for caramelization.
Today’s recipe for roasted cauliflower soup will showcase this and feature some of my favourite white foods, cauliflower, garlic and onions, which also happen to be nutrient-dense immunity foods you should definitely stock your food pharmacy with this season.
Roasted cauliflower soup
- Roasted Cauliflower Soup2016-09-30 12:00:31Serves 4Write a reviewPrep Time10 minCook Time25 minTotal Time35 minPrep Time10 minCook Time25 minTotal Time35 minIngredients
- 1 large cauliflower, cut into equal-sized florets
- 3 tablespoons olive oil, divided
- 2 sprigs fresh thyme, de-stemmed
- 1 large vidalia onion, sliced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 cup freshly grated parmesan cheese
- Sea salt
- Freshly cracked black pepper
- Preheat the oven to 425ºF. Place the cauliflower florets on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil and toss to coat. Sprinkle with thyme, salt, pepper and spread the florets evenly on the baking sheet without overcrowding (or you will steam them, not roast).
- Roast for 25 minutes or until cooked through and the edges begin to brown.
- Meanwhile, in a large pot over medium heat, saute the onion and garlic in the remaining tablespoon of olive oil until translucent, 7-10 minutes. If you notice the onion beginning to brown, add a few tablespoons of water as they cook through.
- Add the roasted cauliflower to the pot, along and cover with broth. Bring to a boil and then using an immersion blender, purée until smooth.
- Add the grated parmesan and stir to combine. Adjust seasoning and serve.
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- I like to prepare this recipe using my Vitamix for convenience. If you own a large power blender as well, pick-up at Step #3.
- Saute the onion and garlic in a medium saute pan rather than a large sauce pot and reserve.
- When the cauliflower is roasted, add it along with with the sauteed onion, broth and parmesan directly to the blender and puree until smooth. Adjust seasoning and serve.