Creamy Oven Roasted Cauliflower Soup

I’ve been holding on to this one for a while.

Pressures of what to write, how to write it and if it would be good enough, have been sitting on top of my chest as I’d lay down to bed at night.  Uncomfortable would be the best way to describe it; a feeling that I should be writing something funny, but I can’t, or won’t.

Yet with the New Year approaching, I decided I should let it go.  Sometimes the recipe needs to speak for itself.

And this soup definitely has a voice: creamy and lush, hints of thyme, bay and a little “something” from the chili powder makes this bowl of assumed homogeneity a contender.  It’s full of body from the blended potatoes and has an unexpected amount of depth from the caramelized bits of roasted cauliflower.

Grab a hunk of warm, crusty bread and enjoy this winter fare tonight.  But be sure to save some for tomorrow, as it’s even better as leftovers.

Adapted from Creamy Broccoli Soup

This Serves About 6

Ingredients

For the oven roasted cauliflower

1 tablespoon of mild flavored olive oil

1 large head of cauliflower, cut into florets (try to keep everything, except for the leaves)

1 big pinch of fine sea salt

For the rest of the soup

1 – 2 tablespoons of olive oil (just enough to coat the bottom of the pot)

1 large onion, diced

6 garlic cloves, minced

1 teaspoon of dried rosemary

Half teaspoon of chili powder

4 cups of low sodium broth (I used homemade vegetable)

4 potatoes (about the size that individually fit in the palm of your hand), cut into about half inch pieces

1 large carrot, diced

1 large parsnip, diced (if you don’t have any parsnips, use two carrots. I’ve done this before when caught in a pinch and it tasted fine.)

1 cup of unsweetened, unflavored soy milk (or any other non-dairy milk)

Quarter cup of nutritional yeast

1 tablespoon of butter, like Earth Balance (optional)

Salt to taste

Equipment

A sharp knife

A medium sized mixing bowl

A cookie sheet (or two) lined with parchment paper (optional)

A very large pot with cover (or dutch oven)

A spatula

An immersion blender or a blender

Ladle

Place the oven racks to the middle and lower position in your oven.  Preheat your oven to 425F.

In your mixing bowl, add the cauliflower florets, olive oil and big pinch of sea salt.  Toss the ingredients together till the cauliflower is well coated with the olive oil.  Place the cauliflower on one to two (optional, lined with parchment paper) cookie sheets, depending on how much cauliflower you have.  If using only one cookie sheet, place it on the bottom rack.  Otherwise, place both cookie sheets on individual racks in the oven, and roast for 20 to 30 minutes, switching position of the sheets halfway through.  Roast the cauliflower until it is tender and the outside is beautifully browned (it does not have to be browned all over, if leaving it in the oven for too long makes you nervous about burning).

Add one to two tablespoons of olive oil to your pot.  Place the pot over a burner on medium heat.  When the oil starts to shimmer, add the diced onion.  Cook, stirring occasionally, until the onion becomes translucent.  Add the minced garlic, rosemary, and chili powder and stir to incorporate the ingredients.  Cook until fragrant, about a minute.

Add the broth, potatoes, carrot and parsnip.  Stir till the ingredients are incorporated.  Bring the pot to a boil, then lower the heat so that the ingredients are at a simmer.  Cover the pot and simmer for about twenty minutes.

After twenty minutes have passed, add the almond milk, sherry and nutritional yeast.  Stir and heat the ingredients through.

By now the cauliflower should be caramelized from roasting in the oven.  In one fell swoop, dump the cauliflower into your pot.  Stir in the cauliflower so that it’s evenly distributed in the soup.

With an immersion blender, blend about half of the soup, or to the consistency that you wish (I like to have some bits left whole in my soup).  If you don’t have an immersion blender, ladle some soup into your blender, but be careful to not fill more than half way.  Lid, cover with a towel (to protect your hand), and immediately blend (do not let steam build up in the blender or else you may risk of eruption and burning your hand!).  Add it back to the soup, and continue this until the soup is down to the consistency you desire.

Add salt to taste.

*Does it need to be just a little bit creamier?  If desired, add a tablespoon of butter, like Earth Balance.  Otherwise, you’re done!  Serve immediately.

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Veggie and Dumpling Soup with Oven Roasted Cauliflower

Roo and I live in a part of the city where many college students sublet apartments throughout the school year.  By living in an area heavily populated with undergrads, we have easy access to many locally run restaurants within walking distance.  However, one of the businesses across the street from our apartment is a chain restaurant.  And this particular chain loves to receive deliveries at 4 in the morning, with the semi-truck right parked in the middle of the road, complete with the engine running for the entire time.  The truck is usually there for 30 minutes to an hour, complete with hissing from air being released from the brakes and sometimes if you’re really lucky, a blast of the air horn, to let the employee stashed in the back know that they’ve arrived.

Usually Roo and I can sleep through it, as after living on a busy road for a while, little wakes you up.  But this morning was different, as the truck driver decided to use a cart to move items in and out of the restaurant.  Clickity clack clack clack, is what I woke to at 5 a.m.  As I rolled over to whine to Roo about the noise (because whining is totally appropriate couples’ communication when you’re pre-coffee and the sun isn’t up yet), I found that he wasn’t there.

Where was he?

When I turned the light on in the living room, I found Roo asleep on the couch, and Evil Monkey, obviously caught red-handed in some sort of master plan.

(Seriously, she’s an evil genius.)

I asked him what happened, and apparently I told him in the middle of the night, “stop coughing or get out.”

Wow.

I know what you’re thinking, because I am too: he’s so lucky to have. all. this. (crazy.)

All joking aside, I felt incredibly guilty that I forced Roo into exile, and knew I had to make it up to him.

When I’m sick, all I want is a warm, hearty soup that I can eat while wrapped in a blanket and my feet tucked up under me.  (Spooning a soup bowl is like my hobby when I have a cold. That and using every conceivable paper product in the house to blow my nose.  Really.)  I knew Roo wasn’t a fan of brothy soups, so I decided to do an adaptation of an old favorite of mine: chicken and dumplings.

While Roo and I are now eating plant based meals, I felt that that was no reason to stop eating the comfort foods we had grown up with.  There is always room for adaptation.

Simmering in my dutch oven, were flavors of woodsy thyme, onions, practically melted into the olive oil, with chunks of carrots and a peppering of celery throughout, all enveloped by a rich and creamy soup.  What I especially loved was that the oven roasted cauliflower placed at the bottom of the bowl, gave a slight crunch, from the caramelized bits that had cooked up against the baking sheet, only to end with a smooth and silky taste, coupling perfectly with the soup.

This meal does well as leftovers, as overnight, the flavors truly meld together, and make a lunch all your co-workers will be jealous of.

Adapted from The Pioneer Woman

Ingredients

For the oven roasted vegetables

1 – 2 tablespoons of mild flavored olive oil

1 large head of cauliflower, cut into bite sized florets (*if you don’t like cauliflower – gasp! – you can always roast broccoli)

1 big pinch of fine sea salt

For the soup

3 to 4 tablespoons of mild flavored olive oil

2 medium onions, diced

6 carrots, peeled and chopped

4 ribs of celery, thinly sliced

Half teaspoon of red pepper flake (optional)

1 teaspoon of dried thyme

Quarter teaspoon of tumeric

Five and a half cups of low sodium stock/broth (I used homemade vegetable)

2 tablespoons of nutritional yeast (this adds to the creaminess of the soup)

Half cup of apple cider (apple juice also works if that’s all you have)

2 tablespoons sherry

Half cup of unflavored unsweetened almond milk (or any other non-dairy milk)

Half cup of water

Half cup of all purpose flour

For the dumplings

One and a half cups of all purpose flour

Half cup of cornmeal

1 heaping tablespoon of baking powder

Half teaspoon of fine sea salt

Three quarters of a cup plus 2 tablespoons of unflavored unsweetened almond milk (or any other non-dairy milk)

2 tablespoons of mild flavored olive oil

Equipment

A sharp knife

2 medium sized mixing bowls (can hold about 4 cups), or you can wash out the mixing bowl and use it again

One to two cookie sheets with (optional) parchment paper to line

A large dutch oven or a large pot with lid

A spatula

A blender or immersion blender…you may be able to get out the lumps when mixing the almond milk/water/flour with a whisk/shake a lidded jar

A whisk

A tablespoon (to scoop the dumplings with)

Place the oven racks to the middle and lower position in your oven.  Preheat your oven to 425F.

In your first mixing bowl, add the cauliflower florets, olive oil and big pinch of sea salt.  Toss the ingredients together till the cauliflower is well coated with the olive oil.  Place the cauliflower on one to two (optional, lined with parchment paper) cookie sheets, depending on how much cauliflower you have.  If using only one cookie sheet, place it on the bottom rack.  Otherwise, place both cookie sheets on individual racks in the oven, and roast for 20 to 30 minutes, switching position of the sheets halfway through.  Roast the cauliflower until it is tender and the outside is beautifully browned (it does not have to be browned all over, if leaving it in the oven for too long makes you nervous about burning).

Pour 3 – 4 tablespoons of olive oil into your dutch oven/large pot and place over a burner on medium heat.  When the oil starts to shimmer, add the onion.  Cook, stirring occasionally until the onion starts to become translucent.  Add the carrots and celery, and cook, stirring occasionally until the onion has browned.  Add the red pepper flake (if using), thyme and tumeric.  Stir the spices into the ingredients until combined.  Cook until fragrant (about a minute).  Pour in the broth/stock slowly.  Using your spatula, scrape up any brown bits at the bottom of your dutch oven/large pot (this is the good stuff).  Continue to pour in the broth/stock and stirring the ingredients.  Add the nutritional yeast, stir till combined.  Add the apple cider.  Stir till combined.  Add the sherry.  Stir till combined.  Cover the dutch oven/large pot and simmer the ingredients while you make your dumplings.

In your second (or cleaned) mixing bowl, add the all purpose flour, cornmeal, 1 heaping tablespoon of baking powder and half teaspoon of fine sea salt.  Whisk the dry ingredients together.  Add the almond milk and olive oil.  Stir the ingredients together, being careful not to over mix.  The dough should be slightly damp.  If it’s too wet, add a bit more flour.  If it’s too dry, add a little bit more almond milk.  Set aside.

In a blender (or if using, an immersion blender and bowl, whisk and bowl, or jar with lid, maybe?), add the half cup of almond milk, half cup of water and half cup of all purpose flour.  Mix the ingredients together until no longer lumpy.  Add the almond milk, water, flour mixture to the dutch oven/large pot.  Stir till combined.

With a clean tablespoon, spoon out the dumpling dough and drop it onto the soup.  Continue adding dollops of dough into the soup until you run out.  Partially cover the dutch oven/large pot and simmer for about 15 minutes.

Check the seasonings and add salt if needed.  Let the soup sit for about 10 minutes before serving.