Thursday, October 23, 2014

Roasted Cauliflower Soup

Seattle has been very rainy these last few days and it has made me crave soup, but I wanted a soup that was rich and creamy without the cream. I was out of potatoes, but I did have a head of Cauliflower and so decided to make it into a soup. But I decided that I wanted the richness of flavor that comes from roasting it.  Because the Cauliflower browns and even creates little burnt bits, the color of this soup becomes a lovely shade of tan and the caramelization of the Cauliflower really enhances the flavor. I don't think I'll ever make plain Cauliflower soup again as this was so much better!

Roasted Cauliflower Soup

1 head Cauliflower, bottom stem an leaves removed and chopped into large pieces
2 Tablespooons Olive Oil
1 teaspoon Salt
2 Tablespoons Butter
½ large Yellow Onion chopped
1 Garlic clove minced
4 cups Chicken Broth
Salt and Pepper to taste

Optional for Serving:  1/2 cup minced green onions and 1/2 cup cooked Ham sautéed in a small amount of oil.

Heat oven to 400 degrees.   Put Cauliflower in a Bowl and toss with the Olive Oil, then put onto a baking sheet.  Roast for 30 minutes and remove from the oven.
Melt the Butter in a pot and add onion and garlic. Cook until onion softens.  Add in the Cauliflower and the Chicken Broth.  Cook for 15 minutes.  Take off the heat and puree with a stick blender (or in batches in your Cuisinart or Blender).

Serve with minced Green Onion and small pieces of  Ham if desired.

Five Element Analysis

Soup is a Water food, but this soup is thick and creamy so it becomes Earthy too.  Cauliflower is one of the few vegetables that belong to the Metal Element, but roasting it brings in some Fire as it ends up with little charred bits.  The onions add more Metal and the Chicken Broth and Olive Oil contribute the Wood Element.  Serving it with ham adds more of the Water Element so the only element that needs support is the Fire Element so the meal becomes balanced when you add a lettuce and tomato salad. 

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