MONDAY RECIPE POST - CREAMY ROASTED CAULIFLOWER SOUP - VEGETARIAN

I found this week's recipe at Eating Well, and the original recipe was shared by Melissa Gray, which you can see here.  

My photo came out blurry and I will replace it when we make this dish again.  Melissa's photos are at the previous link.  

Thank you Melissa!  I thought this was going to be one of those change-of-pace soups, one we would enjoy but did not expect to give this a 10 out of 10.  For us, adding the lemon juice at the end of the meal was key.  Also, we changed a couple of things to suit our own taste, which I have mentioned.

This soup is egg free, gluten free, soy-free and vegetarian.

Creamy Roasted Cauliflower Soup

Servings: 4 servings 

Calories per serving: 246 

Nutritional Profile:

You can see an entire list of nutritional values at the end of Melissa's recipe here.  Just scroll down to the bottom of her recipe.

We changed a few things.  We are not cumin fans and left that ingredient out.  We also exchanged fresh oregano for fresh cilantro.

1 medium head cauliflower, cut into flowerets

2 large shallots, halved lengthwise

6 cloves garlic, smashed

½ teaspoon ground cumin (this is something we left out)

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

4 cups low sodium vegetable broth, warmed

2 tablespoons unsalted butter, melted

1 tablespoon lemon juice

2 tablespoon pine nuts or sliced almonds, toasted (we used the sliced almonds)

Crushed red pepper and chopped fresh oregano (we used cilantro) for garnish

Preheat oven to 425°F. 

Combine cauliflower, shallots, garlic, cumin (if using), 2 tablespoons oil and 1/4 teaspoon salt on a large rimmed baking sheet; toss until fully coated. 

Spread in an even layer. 

Roast for 15 minutes; remove and discard garlic. 

Stir the vegetables and continue roasting until caramelized and tender, about 10 minutes more.

Reserve 1/2 cup roasted cauliflower florets for garnish. 

Working in batches, combine the remaining cauliflower mixture, warm broth and butter in a blender (use caution when blending hot liquids). Secure the lid on the blender and remove the center piece to allow steam to escape; place a clean towel over the opening. Process until smooth, about 30 seconds. Transfer the mixture to a large saucepan. 

*Denise’s note: The following is the method I used.

Alternatively, combine the cauliflower mixture, warmed broth and butter in a large saucepan. Using an immersion blender, process until smooth, 5 to 7 minutes.*

Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat; stir in lemon juice and the remaining 1/4 teaspoon salt.

Divide evenly among 4 bowls; top with the reserved cauliflower florets and sprinkle with pine nuts (or almonds). 

Drizzle with the remaining 1 tablespoon oil. 

Garnish with crushed red pepper and chopped fresh oregano (or cilantro). 

To make ahead:

Refrigerator: when you have made this soup, (do not add the garnishes), you can refrigerate for up to 5 days.  Let it cool a little first as it will be very hot. 

I may be preaching to the choir, but this is a reminder for myself and also for others who are new to cooking out there.  A large pot or container of food that is hot should not be placed in the refrigerator or freezer. The hot food can raise the temperature inside the refrigerator/freezer, which can be a risk for food already stored.  There are all kinds of safety tips at this link for storing food.

To freeze, allow the soup to cool and put in freezer in air-tight container for up to 2 months. 

For both methods, reheat and add garnishes when ready to serve.

My last note for this recipe is that it came out a rather thin soup, not like the one in Melissa's photo.  Perhaps this was because she used the blender and we used the immersion blender?  Don't have a clue.  This did not detract from a delicious result, and the lemon juice added towards the end was definitely a big plus (for us).  

Gregg thought adding sour cream to this soup at the table would be a nice addition.

Thanks for looking and have a great week!