Roasted Cauliflower & Herbed Goat Cheese Soup
(Serves 4-6.)
Ingredients:
1 large head cauliflower, cut into florets
1 Tbsp olive oil
kosher salt and black pepper to taste
1 small sweet onion, diced
1 Tbsp olive oil
2 garlic cloves, grated
4 cups vegetable or chicken broth
1 cup of crumbled herbed goat cheese
Directions:
- Preheat oven to 400 degrees and get out large baking sheet.
- Put cauliflower on baking sheet, drizzle on 1 Tbsp olive oil, then sprinkle generously with salt and pepper and spread around with your hands. Bake in preheated oven at 400 degrees for about 20 minutes, using a spatula several times during cooking times to turn cauliflower pieces over; remove when fork tender and set aside.
- In a large soup pot, add the onion with a Tbsp of olive oil, put over medium-low heat and cook until the onion softens, then add the garlic and cook 1 minute longer.
- Add the roasted cauliflower into the pot, scraping all the oils off the baking sheet along with the cauliflower.
- Continue cooking over medium-low heat for about 2 minutes, stirring the cauliflower into the onion mixture.
- Stir in the vegetable broth, turn heat up and bring to a boil; reduce heat to low, loosely cover pot and simmer for 15 minutes.
- Remove pot from heat and let cool slightly.
- Ladle soup into a blender and puree until smooth, then return to pot over low heat.
- Slowly stir in the goat cheese, continuing to stir until cheese completely melts.
- Taste and add salt and pepper as needed. Serve hot.
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