Cauliflower just doesn’t get the love. This cruciferous vegetable is full of antioxidants, anti-inflammatory compounds and healthy fiber. While the health benefits are impressive, it’s just not the fan favorite. Try roasting these florets, add celery root and the result is sweet, nutty…. with a rich depth of flavor. I am confidant you will win over your guests with this delicious soup. Randy loved it!!!
Cauliflower Soup
Serves 4
1 tablespoon olive oil
1 head of cauliflower, cut into florets
2 tablespoons unsalted butter
1 leek, sliced
1 cup celery root, diced
2 sprigs thyme
3 cups chicken stock
Salt and pepper
For garnish: Beets, sliced thin with a mandolin, sour cream and chives OR croutons, sour cream and thyme sprig
Vegetable oil
Preheat oven to 4oo degrees. Toss cauliflower with olive oil, salt and pepper. Spread cauliflower on baking sheet and roast til fork tender about 25-30 minutes. Heat butter in a large pan over medium heat. Add leeks, celery root, thyme, salt and pepper. Saute for 10 minutes til vegetables are soft. Add cauliflower and broth, simmer for 15 minutes. Transfer to blender, puree to desired consistency (you may need to add more stock). Garnish with beets or croutons. For beets, place thin slices in shimmering vegetable oil til crisp. For croutons, place rough torn rustic bread in 2 tablespoons of butter and a bit of olive oil turning til brown.
Can’t wait to make this pot of awsomeness! As a thank you, did Randy cauliflowershop?
I’m a friend of Kim’s & we met on the boat, and she told me about your blog. I made your soup and it is delicious beyond delicious. I added mushrooms, fresh parsley and garlic to use up what I have in my refrigerator and it just added a little more punch. I highly recommend this recipe….so good!
Allie
Thanks Allie…of course I know you!! Thanks for checking out the blog and your additions to the soup sound great. I had to check out the ingredients again to look for garlic, that seems like a natural.