A couple of weeks ago I was at Three Angels Diner (Broad St, Memphis– go there!) and had a taste of my bro-in-law’s roasted cauliflower soup and I liked it so much I decided I wanted to try and make it at home. I searched for some recipes online to use as a general guideline and here’s what I ended up with:
Ingredients
2 cans of vegetable broth
2 cups (or so) of water
2 heads of cauliflower, chopped into florets
1 small onion, wedged
3-4 cloves garlic, peeled
2 carrots, peeled and coarsely chopped
1 large potato, chopped
extra virgin olive oil
1 bay leaf
1 tsp-ish thyme
1 tablespoon-ish Tony Chachere’s (or other comparable seasoning blend)
salt and pepper
paprika for garnish
How-To
1. In a large baking dish, toss florets, onion and garlic in EVOO and roast for 40 minutes at 375°, turning once or twice during baking.
2. Boil the broth and water then add the potato and let cook while the other vegetables are roasting.
3. Add the vegetables from the oven into the pot and toss in the bay leaf, thyme and seasonings. Let simmer for about 20-30 minutes.
4. Puree soup in batches.
This soup is naturally vegan and is filling and delicious. If you aren’t vegan, you could even put a little cream in the soup or top with cheese or sour cream. If anyone out there uses this recipe, I’d love to hear about it!
KCC
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