This is the coldest winter we’ve had since moving to the desert 5 years ago. No, nothing like the winter they’ve been having back home on the east coast, where the snowfall has amazed even the most crusty New Englander, but plenty cold in a place where a few short months ago, it was 110F-115F far too often.
And so, out come the sweatshirts and recipes for soup…lots and lots of soup. I stumbled across this one recently and made it that night.
ROASTED CAULIFLOWER SOUP
2T olive oil, divided
1 medium cauliflower, cut into florets
2 medium onions, diced
2 medium cloves garlic, minced
1/4t cracked black pepper
8C chicken broth, low-sodium, or water
Preheat your oven to 400F.
Toss the florets in 1T oil, cumin, turmeric and coriander. Transfer to a cookie sheet, roast for about 20 minutes or until browned.
Meanwhile, heat the rest of the oil in a soup pot over medium heat. Add onions, cook 7-10 minutes, until they are translucent (aka “sweat your onions”). Stir in the garlic, salt and pepper. Add the roasted cauliflower to the pot. Add the broth, stir and cover, and bring to a boil. Reduce to a simmer, continue to cook for 15 minutes, stirring now and then. Remove from heat, blend in a blender or use an immersion blender until very smooth.
Optional garnishes might include toasted nuts, fresh herbs, chopped or shredded chicken, cubed tofu.
Put any leftovers in a covered container in the ‘fridge. Reheat on the stove…not microwave.
Calories: 52, Satfat: 0.03, Cholesterol: 0, Carbs: 8.24, Sugars: 0, Fiber: 0.09
Recipe, courtesy foodandnutritionmag.org
Picture, courtesy veggieatlas.com
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ, (c) All rights reserved, 2013.