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.

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

1/2 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)

What 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.

Add 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!

Photos are Copyright of Carina Gardner