Recipe for roasted cauliflower and potato soup
It's not easy to learn to love something you have spent a lifetime detesting. For me, that something is cauliflower, so I've decreed that 2013 will be The Year I Learn to Love Cauliflower. Or, if not love, like. When you're incorporating something new into your diet, start with a dish you already know you will eat. In this case, I swapped cauliflower for half of the potatoes in a creamy rich potato soup, and topped it with sharp Cheddar cheese. What's not to love? Stay tuned as I continue my adventures in cauliflower. I'm pinning recipes ideas to a Cauliflower board on Pinterest, so please leave any links to your own favorite recipes in the comments. Then, make this soup. I loved it, and I know you will, too. By the end of the year, I'll be making it without the potatoes. I promise.
Roasted cauliflower and potato soup
4 cups roughly diced potatoes (red-skinned new potatoes or Yukon Gold)
4 cups cauliflower florets
1/4 tsp each: kosher salt and fresh black pepper
1 medium onion, peeled and roughly chopped
1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
1/4 tsp cayenne pepper
1/4 tsp dry mustard (I use Colman's)
1 qt chicken stock (homemade or low-sodium store-bought)
1/4 to 1/2 cup shredded or grated cheese (I use extra-sharp white Cheddar), plus additional for garnish
Preheat oven to 400°F.
Line a rimmed baking sheet with aluminum foil, and spread the potatoes and cauliflower in a single layer. Drizzle with 2 teaspoons of olive oil, and sprinkle on salt and pepper. Use your hands to gently toss everything about, then smooth into a single layer again.
Roast the vegetables at 400F for 20 minutes.
In a Dutch oven or heavy soup pot, heat 1 Tbsp olive oil over low heat. Sauté the onion for 2 minutes, until translucent.
Add the roasted vegetables to the soup pot, along with the thyme, cayenne and dry mustard. Stir, and cook for 1 minute. Pour in the chicken stock, raise heat to high, and bring to a boil. Then, reduce heat to simmer, cover the pot, and cook on lowest heat for 25 minutes, until the vegetables are very tender.
Remove the pot from the heat, and purée the soup with an immersion blender. (Or, let the soup cool slightly, process in batches in a standing blender or food processor, and return the soup to the pot.)
Return the pot to the stovetop. Stir in the shredded cheese, until it melts. Taste, and adjust seasoning if necessary with salt and pepper (you will likely not need more salt, as there's salt in the cheese).
Serve hot, garnished with additional cheese, if desired. The soup can be cooled completely, and refrigerated for up to 3 days.
More recipes in The Perfect Pantry:
Creamy Indian-spiced vegan sweet potato soup
Leek and red potato soup
Broccoli and cauliflower sformatino
Egg noodle, cheese and cauliflower gratin
Butternut squash, peanut and chipotle soup
Other recipes that use these pantry ingredients:
Curried cauliflower soup, from Shutterbean
Spiced carrot cauliflower soup, from Weelicious
Cauliflower soup with gorgonzola, from 101 Cookbooks
Cauliflower soup with turmeric and hazelnuts, from Chocolate & Zucchini
Curried split pea soup with cauliflower, from FatFree Vegan Kitchen