Roasted cauliflower soup is a creamy, healthy soup. (Staff Photo: Julie Wells)
Today’s featured recipe is roasted cauliflower soup.
I know — another cauliflower recipe. But, I promise not to run a recipe with cauliflower in it for at least a month. How’s that?
I wasn’t sure if I’d like this soup when my husband, Kevin, announced he was making it. Maybe it was the name itself that kind of made me leery of it or maybe it was just me being an old fuddy duddy and not wanting to try something out of my food comfort zone.
Needless to say, I regret my preconceived idea of this soup not being good, because it was delicious.
This creamy, but healthy soup does take a little more time and effort to make, but I feel that you will be pleased with the end result.
Kevin and I both agree that this dish would be a great soup to make if you are entertaining guests and serving them a three- or four-course meal.
One last side note, this recipe does call for the use of an immersion blender. If you’ve never used one, don’t be afraid to purchase this delightful kitchen tool. I believe it costs under $25 and you would be amazed at things you can do with an immersion blender.
Roasted cauliflower soup
Two heads of cauliflower
Two cans of coconut milk
4 cups of chicken stock
Four strips bacon
2 tablespoons olive oil
One clove of garlic
Cut the florets off the heads of cauliflower, and toss in bowl with olive oil.
Preheat oven to 425 degrees.
Spread the florets on cookie sheet and place them in the oven for approximately 30 minutes.
Chop up the onions and garlic, and sauté in a pan with olive oil until they are caramelized.
Place the chicken stock, garlic, onions, and cauliflower in stock pot and bring to a boil.
Lower the heat to low, cover and simmer for 30 minutes.
With an immersion blender, puree contents of stock pot.
Add the coconut milk and blend to mix.
Add salt and pepper to taste. Garnish with bacon strips or chopped bacon.