I don’t know if I’ve ever mentioned this before but I have a serious love of homemade soups. It’s not quite the same not living 15-30 minutes from my Mommom’s house. She makes the best soups, my favorite part being that she has no idea what she puts in them so I can’t even try to steal them if I wanted. This soup is one that she definitely had never tried before and I think it came out pretty darn good. 😉
Why is my cauliflower soup orange, you might be asking. Well sometimes I wonder through the grocery store and pick out items that I’ve never had before. This time it was the orange cauliflower. It was wayyyy too pretty not to want to eat it…and so I did!
All of it in fact. I couldn’t help it. But this recipe is very simple and very healthy so I will make it again and again. It’s a perfect cold weather soup. Nice and belly warming without being too heavy. I used skim milk instead of cream and veggie stock, but you could always use water if you wanted to go super healthy (and nix the bacon crumbles but I couldn’t help myself). Either way, I bet the end result will look like this…
Roasted Orange Cauliflower Soup
by Lacy Cleary
1 large head of orange cauliflower (or any cauliflower really)
4 garlic cloves (in the skin)
4 tablespoons olive oil
1/2 onion, diced
1 quart vegetable stock
1/2 cup skim milk
red pepper flakes
salt and pepper
4 strips bacon, cooked and crumbled
Preheat the oven to 400 degrees.
Slice the cauliflower in strips and lay out on a baking pan. Add the garlic cloves, still in the skin to the pan. Drizzle all with 2 tablespoons olive oil and season salt & pepper. Place in the oven and bake for about 25-30 minutes or until cauliflower is starting to brown.
When there is about 5 minutes left for the cauliflower and garlic to roast, heat the remaining two tablespoons of olive oil in a large sauce pan. Add the onion and sweat until onions are translucent. Break apart the roasted cauliflower and add it to the pot. Add garlic cloves, skins now removed, and the quart of vegetable stock.
Bring to a boil then turn the heat to low and let simmer for 30 minutes to an hour. Once the cauliflower is fork tender remove from heat. At this point we want to blend the soup to make it smooth and creamy. With an emulsification blender or a stand blender, blend until all is smooth and there are no longer any pieces or chunks of cauliflower.
Return to the large sauce pan and stir in the milk. Heat over low heat until soup thickens slightly. Season with salt, pepper and red pepper flakes. Pour into bowls and spoon about 1 tablespoon of crumbled bacon in the center.