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On a Cold Winter’s Day…

It’s winter time. It’s snowstorm time.  And for many of you, it’s soup time!

Many of you have read my posts where I rant and rave about my Vitamix. It’s a great blender for smoothies, but did you also know it’s great for making soups and other pureed comfort foods?! Pureed soups are not only a great way to get your veggies in, but they taste warm and filling!

Here’s a recipe to a great French-inspired soup I totally improvised the other day. I wanted something filling, but also healthy. The French are known for their rich and creamy soups, and I wanted to replicate that without including a ton of fat. Note also that you don’t specifically need a Vitamix–any high speed blender works well!

French-Inspired Roasted Cauliflower Soup

serves 4-6

Ingredients:

1 quart chicken broth (I use an organic, low sodium brand)

1/2 head cauliflower, divided and cut into 1 inch pieces

4 stalks celery, diced

1 small onion, diced

3 Tbsp olive oil, divided

3 Tbsp minced garlic, divided

Salt and pepper to taste

1 Tsp thyme, ground

Herb de Provence (use as much or as little as you want!)

Directions:

1. Arrange the cauliflower on a baking sheet that has been lined with aluminum foil. Sprinkle 2 tbsp olive oil, 2 tbsp minced garlic, salt, pepper, and herb de provence on the cauliflower. Toss with your hands to coat.

2. Bake in the oven at 375 degrees (F) for 30-40 minutes or until the cauliflower is brown and toasty. You may need to use tongs to mix it up a bit.

3. Meanwhile, saute reaming oil with onion and celery with the garlic, salt, pepper, and thyme. Saute about 10-20 minutes or until veggies are soft and tender.

4. Remove your cauliflower from the oven. Spoon the cauliflower and the onion/celery mixture to your blender. Slowly add the broth (about 1/2 cup at a time) until your soup reaches the consistency you’d like. You might not use all the broth, or you could use even more! It depends on the kind of consistency you like. Personally, I used the entire quart.

5. Return the pureed mixture back to the pot. Heat and stir until the soup comes to a slight boil. Let it simmer for 10 minutes. Serve hot.

Doesn’t this look delicious?! It only took me about an hour from start to finish to make this dish. I sprinkled this dish with a little dried parsley for garnish. Pair this hearty soup with a simple salad for an easy and comforting meal.

cauliflower soup

 

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