Roasted Cauliflower Soup

Ingredients:

• 1 head cauliflower, cut into steaks or chopped

• 3 tbsp olive oil + more for drizzling

• salt and pepper to taste

• 1 potato, peeled and small diced

• 4 cups vegetable broth

• 1 onion, chopped

• 1 rib celery, chopped

• 3 garlic cloves, minced

• 1 sprig rosemary, chopped

• 1/2 tsp ground coriander

• 1 tsp ground cumin

1. Heat oven to 400℉. Place chopped cauliflower on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper. Roast for 15 to 20 minutes, until cauliflower are tender. Set aside.

2. Heat 1 tablespoon olive oil in a soup pot. Sauté onion and celery for 3 minutes. Add garlic, rosemary, coriander and cumin. Cook stirring for 1 minutes.

3. Add potatoes and vegetable broth. Bring to a boil, reduce heat to a low boil and cook until potatoes are tender, 10 minutes.

4. Remove some of the smaller bits of cauliflower to a plate. You will use this as your garnish.

5. Add the rest of the cauliflower to the pot, return to a boil, reduce heat and cook for 5 minutes.

6. Using an immersion blender, blend soup until smooth.

7. Taste and season with salt and pepper as needed.

8. Ladle into bowls, garnish with roasted bits of cauliflower and drizzle with some olive oil. Serve with your favorite crusty bread.

Yields: 4 servings

Notes&Tips:

• Cauliflower is high in fiber and a good source of antioxidants and it even tastes good! I like cauliflower more than I like broccoli. I enjoy this vegetable best when it is roasted. So make this soup, I roasted it first. Taking that extra time to roast the cauliflower and then making the soup is a great pay off in the tastes.

• For my Roasted Cauliflower Soup I add a potato as this helps to thicken the soup. You can surely omit the potato if you like. Your soup will not be as thick, but it will still taste great.

• I served this Roasted Cauliflower Soup with fresh baked sourdough bread and dessert consisted to a variety of sliced oranges. It was a hearty and satisfying meal.