My Cauliflower Soup: Yummy Summer Soup Recipe

My newest kit came out yesterday at 2peas, Sproutlets! The Collections Team have put together some fantastic layouts for this kit so go check them out here.

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I wanted to share my Cauliflower Soup recipe. It's really good...packed with vitamins and a bit of fat. I love using fresh herbs in this. It makes the whole thing really fresh! This is really yummy in the fall for an evening treat.

Carina's Cauliflower Soup

1 head of cauliflower

1 pint of half and half OR cream

4 cups of chicken broth

½ cup of chopped onion

3 cloves of chopped garlic

olive oil

2 Springs of Rosemary

2 Springs of Thyme

Salt and pepper to taste

Parmesan Cheese

Bacon (optional)

img_5343What gives this soup all it's flavor is roasted cauliflower. Preheat your oven to 400 degrees. On a baking pan hand toss the cauliflower head (roughly chopped), olive oil (drizzled over it), salt, pepper, and 2 springs of rosemary. Bake in the oven for 20-25 minutes. Be sure and move around the cauliflower half way. You'll get a nice brown color. on the edges. While the cauliflower is in the oven, saute 2 tbs of olive oil, garlic, and onion in a large pot for about 5 minutes. Add the thyme (chopped). Pull the cauliflower out of the oven and add to the pot. Saute all together for another 5 minutes.

img_5339Add the chicken broth and bring to a boil. I sometimes like to let it sit and simmer at this point for about 20-30 minutes so the cauliflower gets soft. Sometimes I'll let it sit longer or short though depending on when I started the pot. Add the half and half (or for a creamier soup use cream). Take portions of the soup and blend in a blender or a hand mixer until you get a smooth consistancy.

Let the soup simmer for as long as you want. Add a sprig of thyme, a little parmasian, and even some bacon bits to the top before serving. Yum, yum!

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Photos are Copyright of Carina Gardner

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