This soup is dedicated to a dear friend. It is comforting, creamy and healthy at the same time. It is simple yet so complex in flavor. While it is not the prettiest soup I have ever made, it will absolutely not disappoint. This soup is prefect to throw together on a cold weeknight by yourself or triple the recipe for a weekend dish that will please everyone.
roasted cauliflower and potato soup
1 head cauliflower
1 small onion, diced
3 – 5 cups liquid (water, vegetable stock, or chicken stock)
5 – 6 sprigs thyme
1 russet potato, cut into small cubes
1/2 lb ground turkey (optional)
2 tsp fennel seed (optional)
salt and pepper to taste
Preheat oven to 400 degrees. Toss cauliflower in olive oil to coat with salt and pepper. Roast cauliflower for 20 minutes, tossing half way through.
While cauliflower is roasting, saute onion in olive oil with salt on medium-low heat until they turn slightly brown. Add cauliflower to onions and cover cauliflower almost completely with liquid. Add thyme. Allow to simmer for 15 minutes until cauliflower is tender. Remove any big stems of thyme that you see but don’t worry about every one – they will just be blended up.
If you want some extra protein in this soup, ground turkey and fennel are great additions. Brown turkey in a separate pan in oil and add fennel seeds half way through cooking.
Blend cauliflower, onions and liquid in blender or with hand blender. Strain back into a pan on the stove. Add diced potatoes and hot sauce to liquid and heat to a simmer. Season with salt and pepper. Allow to simmer for another 15 – 20 minutes until the potatoes are tender. You may need to add more liquid if it becomes to thick. There is tons of flavor so feel free to just add water. Once potatoes are fork tender, add the turkey if you choose and the soup is ready to serve. Taste it one last time for salt and pepper and enjoy!
Here’s to a happy and delicious 2013!