Thursday, January 29, 2015

roasted cauliflower soup































Oh, hello. 

Where have I been these past few months you ask? Here. Yes, the truth is, instagram has become the place you'll find me these days. If you haven't visited me there I hope you will. I love sharing photos of everyday life, sneak peeks of new items in the shop and (of course) lots of island beauty. 

But today I want to share a recipe with you here. It's one I dreamt up a couple nights ago and it turned out so good I want you to make it too. Calling it a recipe is actually kind of stretch because it's so easy, but if it gives you the nudge you need to cook up a nice pot, then a recipe it is.



ROASTED CAULIFLOWER SOUP

1 medium sized head of cauliflower, cut into florets
6 large cloves garlic, sliced into quarters
2 cups onion, chopped
4 Tbs. olive oil
1 large bay leaf
3 tsp. fresh thyme, chopped (or 1 tsp. dried thyme)
1 tsp. vegetable bouillon (I use Better Than Bouillon)
4 - 6 cups water (or more as needed)
salt & pepper to taste
fresh thyme and/or small roasted cauliflower florets for garnish

Preheat oven to 400 degrees. 

Spread cauliflower florets and garlic quarters evenly on a rimmed baking sheet. Drizzle 2 Tbs. olive oil over the top and turn with a spatula so that everything is evenly coated with oil. Add a bit of salt and fresh cracked pepper. Roast in the oven at 400 degrees for 20-30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Set aside a few small florets for garnish if you like.

In a large pot, sauté the chopped onion and bay leaf in 2 Tbs. olive oil until the onions are browned and somewhat caramelized. Add fresh or dried thyme and sauté for another 2 minutes. 

Add roasted cauliflower and garlic into the pot with the onions and herbs, and add enough water to cover the vegetables completely. Simmer for 5-10 minutes. 

Remove the bay leaf and using an immersion blender (or regular blender), blend until smooth. Add water as needed to get a nice consistency. Place pot back over low heat, add 1 tsp. bouillon, and simmer for another 10 minutes. Add water as needed to reach desired thickness, and salt and pepper to taste. Garnish with fresh thyme and/or small roasted cauliflower florets.

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We loved this soup. It has a rich, roasted flavor and feels hearty on a cold night. I served a finely chopped kale & spinach salad with a lemony-garlic dressing alongside and it was a nice balance of fresh bright flavor to counter the rich soup. 

I thought about making apologies for being absent from this space for so long, but the truth is I can't say I'm sorry about it. If you know anything about me, you know that I am a doer, constantly moving from one thing to the next. I carve out time each day to exercise and get outdoors, I knit, I read, I garden, I cook from scratch, I keep shop, I live my life. There is a limit to how much time I want to spend behind a screen - be it big or small - and so if my blog has to lay quiet for a while, well then, I guess it will. I do hope you'll still visit me here, as I like having this space to share recipes and thoughts and those things that cannot be captured in one quick image like instagram. If you'd like to sign up to follow my blog, you'll get a message letting you know when I've made a post. (Look for the box on the right.)

Have you been cooking any wonderful things lately as we move through the winter months? What else has been inspiring you?

A belated Happy New Year to you all!

xo