Wednesday, September 24, 2014

Creamy Roasted Cauliflower and Artichoke Soup

We stopped by the Clawson Farmer's Market this past weekend and picked up an enormous head of Cauliflower so I could make a giant pot of soup to share with my parents. It's always great to have a container of soup in the fridge -- cures what ails ya.

Creamy Roasted Cauliflower and Artichoke Soup
Adapted from Web

1            large head of cauliflower
1            cup of artichoke hearts, I used a bit of the jarred oil as well
2-3        minced cloves garlic
2-3       small yellow potatoes  (***was not in original recipe)
            olive oil
1          cup of vegan milk (I used almond milk)
4-5       cups vegetable stock
            pinch of thyme
            zest of a lemon
            salt and pepper to taste

***Because I used the potatoes as a thickener, I ended up adding a bit more vegetable stock and vegan milk. 

Preheat oven to 425 degrees.

Wash your cauliflower then cut into flowerets.  Wash your potatoes and leave whole.

In a large sized bowl, toss the cauliflower and potatoes with enough olive oil to coat all the pieces, add a sprinkling of salt and pepper.  Then spread them out over a rimmed baking sheet.

Now put your cauliflower in a preheated 425 degree oven and roast it.  Turn the pieces periodically until almost tender (takes between 20-30 minutes).

Cook potatoes slightly and cut into quarters.

Add oil to soup pot, add garlic and cook just a few seconds.  Add the cauliflower and potatoes, stir around a bit.  Add the artichoke hearts with a bit of their oil, if using oil packed, thyme and vegetable stock to the pot.  Turn heat way down and simmer for a few minutes until the cauliflower is fully tender. 

Puree the soup in blender or with emulsion blender right in the pot.  Add vegan milk and a dab of vegan butter to make extra decadent.  Sprinkle with lemon zest.  Salt and pepper to taste.

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