Let’s talk about cauliflower. It’s low in fat, high in fiber and Wikipedia tells me it has anti-cancer agents of some sort. Hurray! I eat cauliflower raw, but it’s much better roasted and seasoned well. This soup gave off a lovely roasted smell and taste (from the cauliflower, garlic and onion that are roasted together). I’ve had this recipe on my ‘list of things to cook’ since it was posted on Fat Free Vegan Kitchen. Clearly her soup is much prettier than mine, but she used orange cauliflower and they don’t carry that sort of thing at Harvestime. And, you know, her camera is about 10 million times better than mine.
1 head cauliflower
1 onion, cut into wedges
4 cloves garlic – peeled
4 cups vegetable broth
1 large potato – peeled and cubed
1/4 teaspoon nutmeg
salt and pepper, to taste
Smoked Spanish paprika, to garnish
Chop up cauliflower into pieces and rinse. Place on a lightly sprayed (in olive oil) cookie sheet and spray a little more oil on top. Bake at 400 degrees for 20 minutes. Flip each piece of cauliflower and add the onion wedges and garlic. Cook for another 20-25 minutes.
While cauliflower is roasting, heat the broth and the cubbed potatoes to a boil and then reduce heat to simmer. Simmer to cook the potatoes while the vegetables are roasting.
Once vegetables are done, mix into the pot with the broth and potatoes. Carefully blend the mixture until smooth and creamy. I used a food processor but in this case a blender would get it to a smoother consistency. Add back to the pot and mix in salt, pepper and nutmeg. When ready to eat, garnish with paprika.
Notes: Having a bowl of soup before the main dinner is very nice. And I’m looking forward to my leftovers for lunch today too. Next time I’d like to seek out an orange cauliflower, because it looks pretty.
Servings: 5-6 big bowls