I was going to call the recipe section of the blog “Foodie Fridays,” but alas, I am not a foodie. I took an online test and it was confirmed. They were polite enough with the results; “Go watch the Food Network,” they suggested. Sigh.
So, in the spirit of keeping this blog real, I decided to go with “Feed me Fridays.” Imagine, if you will, two little monsters with outstretched arms, mouth half-open, dragging themselves home from school. “Feed me,” they moan in unison. That’s what my Fridays are like, so are my Thursdays, and pretty much every other day before and after.
This week has been a sneeze, cough, wheeze, my throat hurts, my head hurt hurts, I can’t move my joints, where are the Kleenex, kind of week. Accompanying me in my misery was monster number one. Needless to say, cooking was not one of the things I felt like doing, but monsters must be fed. So, I made soup. Soup is easy, soup is warm, and soup makes you feel gooder. I know gooder is not a real word but maybe it should be. Without further ado, I give you soup.
Roasted Cauliflower and Garlic Soup
- 1 small head of cauliflower
- 4 cloves of garlic
- olive oil
- Sweet paprika
- 1 small onion diced
- 4 Cups vegetable broth
- Preheat oven to 400F (205C)
- Cut cauliflower into florets, wash and drain. Set aside.
- Peel the cloves of garlic.
- Put the florets and whole cloves of garlic in an ovenproof dish; drizzle with oil. I don’t measure the oil, but I make sure that everything is covered.
- Sprinkle with salt and paprika. Again, I don’t measure. For those of you who are understandably annoyed at my lack of quantities I’ll say ½ teaspoon of each. Really though, I just make sure that every floret has a bit of salt and a bit of paprika. The paprika has a mild taste and I add it for colour. That being said, I wouldn’t omit it from the recipe.
- Toss the ingredients gently, cover the dish with foil or an ovenproof lid, and roast in the oven for 30 minutes. Remove the cover for the last 10 minutes.
- While the cauliflower is roasting, dice the onion.
- When the cauliflower is done, remove from the oven. In a medium sized pot, fry the onion with a bit of oil until it becomes translucent. If the onion starts to stick you can add a bit of broth. Add the cauliflower and garlic, stir. Make sure to scrape the dish, so all the flavours end up in your pot of soup. Add the broth and bring to a boil. Let simmer for 10minutes, partially covered.
- Puree the soup and voila, you’re done. I use an immersion blender to puree the soup, but if you use a regular blender make sure to let the soup cool down first. Hot soup in a blender can cause the soup to explode. Ouch!
I often serve this soup with roasted butternut squash, grilled cheese sandwiches. Yum! I also save just enough of the soup for lunches the next day. If you’re feeling adventurous you can use turmeric instead of paprika. It gives the soup a vibrant yellow colour and you can tell the kids they’re eating banana soup. What else would cause it to be yellow? To tell you the truth though, my kids didn’t like the banana version. I on the other hand, thought it was stunning.