“Life expectancy would grow by leaps and bounds if vegetables smelled as good as bacon.”
A Simple & Satisfying Vegetarian Soup
I have to start today’s post by telling you HOW HARD it was to settle on a decent quote about vegetables… not that there aren’t about 14 TRILLION! It’s just that they’re all sooooo serious, and as you know I do try to keep things on the lighter side around here. Now I don’t want to go around pointing fingers, but some people are awfully serious when it comes to vegetables. I wonder how the same ideology would play out if articulated by strict meat-atarians!
I’ve mentioned in a previous article that I’m not a huge fan of cauliflower and in some weird part of my brain what that translates to is relentless pursuit of a recipe that will change that … errr… indifference, yes indifference that’s it!
‘Maybe if it weren’t so white’ is something I think to myself every time I see it/prep it/eat it. Alrighty then, let’s try roasting it. Okay so it’s not exactly like brown is any more appealing to photograph but hey some of the yummiest things to eat are brown (hello gorgeous red wine braised short ribs!) So like any good braise it’s time to start thinking layers… layers and layers of flavours (that might make a good name for a cookbook!)
Throw in a few whole garlic cloves because, well just because… do it… I promise you will thank me later! A little splash of cream to lend a little silken quality and honestly what doesn’t parmigiano improve?
I like roasting stuff before turning it in to a soup or stew, obviously most often in autumn when the added warmth in the house is welcome! And honestly who doesn’t love to hear, “Wow it smells good in here!” when the door is flung open at the end of a long day. No one, absolutely no one is the answer to that!
The roasting also helps with the overly watery quality cooked cauliflower often has. So when you get to the adding of the broth stage it can get downright… bleh. Give it a little time in the oven and of course, garlic, and BEHOLD! Silken rich deliciousness right in your very own kitchen!
There now isn’t that a bit better? More golden than truly white and no watery blandness in view! So crank the oven up, chop up that big ol’ white head of cauliflower, peel a few garlic cloves and get roasting!
Enjoy & Namaste!
- 1 whole head of cauliflower, cut into smaller pieces
- 4-5 large cloves garlic, peeled but left whole
- olive oil (I like the spray for purposes like this)
- 1 medium onion, finely diced
- 4 cups good quality vegetable or chicken stock
- 1 cup heavy cream
- 3 or four sprigs thyme, stripped off their stalks - more to garnish
- 1 cup grated parmigiano-reggiano, more to garnish
- S&P to taste
- Preheat oven to 375°
- Place garlic and cauliflower on a parchment lined baking sheet and spray (or drizzle) with olive oil and season with S&P. Bake for 35-40 minutes or until starting to colour to a nice golden hue.
- Heat a little olive oil in a large heavy-bottomed pan and sauté until becoming translucent.
- Once cauliflower and garlic are golden, toss them in the pan with the onions, tossing to coat.
- Add 4 cups chicken broth and simmer for 10-15 minutes.
- Using an immersion blender (or food processor) purée ingredients until smooth.
- Add cream, thyme and cheese. Heat through.
- Adjust seasoning as nec.