Although it would seem that we have maybe moved past the below zero temperatures for the winter (fingers crossed), I am only just stepping up the soup game. I made three different kinds of soup this week. And I am pretty excited to share them with you. I feel like January is when I start getting into the real winter groove. Baking lots of carbs (aka bread), and quilting become my top to-do’s this time of the year. Yes, December I did A LOT of cooking/baking, but it’s different. It’s all for the holidays, not stock-your-freezer type of meals. I have a few recipes that I have been waiting to make this winter, and I am super excited. Also, I think I may try to learn how to knit this winter. I got a knitting kit from Purl Soho, in hopes that I can follow the directions. Any knitters out there? Any tips? I am going to take it slow and easy, and hopefully I can accomplish a simple scarf. Shouldn’t be too difficult, right? Let’s hope!
Anyway, I am rambling. On to this soup! This is a delicious creamy soup where big hunks of hearty dipping bread is necessary. This is a wonderfully healthy and filling soup. You get the creaminess without the cream! Just beautifully roasted and pureed cauliflower. Make this soup, curl up next to the wood stove, or on the couch with a good book or perhaps TV (Game of Thrones anyone!?) and relax. It’s winter and it’s soup. Perfection.
Recipe adapted from A Couple Cooks
- 2 large heads cauliflower
- 6 medium garlic cloves
- 6 Tablespoons olive oil, divided, plus additional for garnish
- 1 3/4 teaspoons salt, divided
- 1 large yellow onion, diced
- 2 carrots, peeled and chopped
- 7 cups vegetable or chicken broth, divided
- 1/2 cup white wine
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 2 teaspoons granulated garlic
- 1/4 teaspoon black pepper
- Sliced scallions, for garnish
- Preheat the oven to 450ºF.
- Slice the cauliflower into florets. Peel the garlic, keeping the cloves whole. Place the cauliflower and garlic in a large bowl and stir together with 3 tablespoons olive oil and 1 teaspoon salt. Line a baking sheet with tinfoil or a silicon mat, and place the cauliflower in an even layer on top. Roast for 30 to 35 minutes until slightly charred and very tender, stirring once halfway through. Remove from the oven and set aside.
- Meanwhile, in a large pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Stir in the onion and carrots until the onion has softened, about 5 minutes. Add 6 cups vegetable both, white wine and the cumin, coriander, ginger, turmeric, cinnamon, black pepper, and granulated garlic, and bring it to a boil. Simmer for 10 to 15 minutes while the cauliflower roasts.
- When the cauliflower is done, use a spoon to remove about 3/4 cup of the smallest florets for garnish. Then, scoop the remaining roasted cauliflower and garlic into the broth mixture. Add the remaining 1 cup broth, 1 tablespoon olive oil, and 3/4 teaspoon kosher salt. Purée with an immersion blender until smooth (or pour into a blender or food processor and blend until smooth).
- Serve immediately, topped with the reserved cauliflower, sliced scallions, and a drizzle of olive oil.