So it seems like the cold weather has finally settled in for the winter. What does this mean? I’m craving more comforting bowls of soups, stews and chilis for dinner.
My latest experiment was this weekend with roasted cauliflower soup. I’ve been seeing it around, and I love cauliflower, so I decided to give it a go.
Bonus: I got to try out my new immersion blender I got for Christmas!
Feel free to use heavy cream instead of milk if you want to have it cream up even more. Also, blend to your desired creaminess/texture. Another option would be to reserve a couple spoonfuls of veggies before you puree to keep in some more texture.
Roasted Cauliflower & Mushroom Soup
1 head of cauliflower, broken into large florets
2 leeks, washed well and sliced into 1/4″ rings (green and white parts!)
1 pkg. cremini mushrooms, sliced
2 cloves garlic, minced
8 springs of fresh thyme, stripped of leaves
1 can of cannellini beans, rinsed and drained
1 c. white wine
1.5 – 2 c. chicken broth
1 c. milk (or cream)
Sprinkle of cumin and cinnamon
Salt and pepper to taste
Preheat your oven to 400 degrees. Put the florets in a roasting pan, drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes until your cauliflower looks like this.
Meanwhile, in a large pot or dutch oven, heat a drizzle of olive oil over medium heat. Throw in leaks and cook until they become a vibrant green and the whites become soft.
Add in the mushrooms, garlic, and thyme. Cook until the mushrooms turn slightly golden. Add in the roasted cauliflower, beans, wine, and chicken broth. Bring to a boil.
At this time, carefully puree to your heart’s desire! (Note: Leave some mushrooms and leeks aside for garnish) Then, add in the milk (or cream), cumin and cinnamon. Cook for about 10 more minutes, until heated through.
Ladle into bowls, garnish and serve!