Saturday was a windy, wet and dreary day thanks to Storm Ida so we were all craving soup. I was thinking of a roasted red pepper soup but when I saw the head of cauliflower an idea struck. In addition, the oven was already hot baking a chicken pot pie so in went the cauliflower and garlic.
Now, I must state that I roasted the peppers myself but it does take some work so if you want to save some time, use the jarred. Also, if you do not like the flavor of any of these foods roasted, than do not bother with the soup.
Ingredients:
1 head organic cauliflower (cut into florets)
3 large cloves of garlic
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large roasted red peppers
4 cups organic vegetable stock
1 teaspoon fresh thyme, chopped
½ cup 1% milk
Directions:
1. Preheat the oven to 425 degrees
2. In a large bowl, toss the cauliflower florets and garlic with the olive oil, salt and pepper and place in a single layer on the baking sheet.
3. Roast until golden brown, approx. 20 minutes, place in a bowl and allow to cool while you prepare the peppers.
4. Set oven to broil and place the peppers on a baking sheet and broil until they begin to char/blacken
5. Place the peppers into a paper bag, close and set aside.
6. Now chop the garlic and cauliflower up into smaller pieces and place into a pot with the stock, add the thyme and turn burner onto medium.
7. Remove the peppers from the bag and peel off the skin. Chop and mix with the cauliflower & garlic.
8. Bring to a boil, then cover with a lid, turn the burner down to low and allow to simmer for 15 minutes.
9. Place half the contents and ¼ milk into a blender (lid vented for steam) and puree. Pour into a bowl and repeat with the remaining and ¼ milk
I also wanted to share that Maria of Two Peas and Their Pod had just posted their Slow-Roasted Tomato and Roasted Red Pepper soup.
Now, I must state that I roasted the peppers myself but it does take some work so if you want to save some time, use the jarred. Also, if you do not like the flavor of any of these foods roasted, than do not bother with the soup.
Ingredients:
1 head organic cauliflower (cut into florets)
3 large cloves of garlic
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large roasted red peppers
4 cups organic vegetable stock
1 teaspoon fresh thyme, chopped
½ cup 1% milk
Directions:
1. Preheat the oven to 425 degrees
2. In a large bowl, toss the cauliflower florets and garlic with the olive oil, salt and pepper and place in a single layer on the baking sheet.
3. Roast until golden brown, approx. 20 minutes, place in a bowl and allow to cool while you prepare the peppers.
4. Set oven to broil and place the peppers on a baking sheet and broil until they begin to char/blacken
5. Place the peppers into a paper bag, close and set aside.
6. Now chop the garlic and cauliflower up into smaller pieces and place into a pot with the stock, add the thyme and turn burner onto medium.
7. Remove the peppers from the bag and peel off the skin. Chop and mix with the cauliflower & garlic.
8. Bring to a boil, then cover with a lid, turn the burner down to low and allow to simmer for 15 minutes.
9. Place half the contents and ¼ milk into a blender (lid vented for steam) and puree. Pour into a bowl and repeat with the remaining and ¼ milk
I also wanted to share that Maria of Two Peas and Their Pod had just posted their Slow-Roasted Tomato and Roasted Red Pepper soup.
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8 comments:
I have to try this one and soon!
Wow this soup really sounds amazing! I love really comforting soups like this :)
Who doesn't like roasted veggies? That sounds suspect! :)
I just bought a beautiful orange-colored cauliflower at the market. I may just have to give your soup a try!
That looks so good Jennifer! I have become more of a soup person since I became raw. I just blend evrything up and pop it in the dehydrator to warm up a bit. I will have to try this ASAP : )
Yum... looks like a wonderful soup. Hope I get some cauliflower in my CSA share this week. If not, I will have to go find some at the farmer's market!
Jennifer, I can't wait to try this. I've been on a soup bend lately & this looks fab!
Many of the necessary vitamins are found in garlic as a natural antibiotic and food should be consumed in more than gives great flavor
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