Wednesday, March 21, 2012
Recipe: Roasted Cauliflower Soup
1 large head of cauliflower cut into pieces
1-2 potatoes cut into large chunks
3-4 cloves of garlic
1/2 onion diced
2-3 celery stalks diced
1-2 carrots diced
4 cups chicken stock
2-3 cups water
salt and pepper to taste
Cut the cauliflower into small chunks, and place on a baking sheet with the garlic, drizzle with EVOO. Roast at 375F for about 1/2 hour or until the florets start to caramelize and get brown on one side, turn if needed. In a large pot sauté the onion, carrot and celery in EVOO until soft. place all ingredients into the pot and cover with liquids. Bring to a boil and reduce to med-high heat until potatoes are soft.
I used a immersion blender, the hand held type to blend the soup right in the pot, but you could do it in batches in a blender also.
Serve with grated cheese, garlic toast and a napkin! MMMMMMMM!!!
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