The other night I invented a soup that was so amazing it caused me to start contemplating my hidden potential as a master vegetarian chef and possibly giving up my day job to run recklessly into the arms of cooking school and food blogging and recipe creating…then I remembered that this is probably the 3rd recipe I’ve created and that I should just be thankful that it tasted good and was healthy, and that I didn’t burn myself while I was making it! But, I can and will share it with my healthy eating friends, meaning you! I will keep the delusions of grandeur at a simmer for now. 😉
It is a roasted vegetable soup that is pureed at the end to blend all of the flavours together so they can dance in your mouth when you eat it it!
Enter fitting, but creepy picture:
Great for the end of a hard, prehaps cold day, full of fiber and the antibacterial and health-boosting properties of garlic and cayenne.
Here is the recipe!
Roasted Broccoflower Garlic Soup
– 2 medium heads of broccoli, treed (when I say treed, I mean broken up to look like mini broccoli trees!)
-1/2 a head of cauliflower, treed
– 1 full bulb of garlic, with the top severed off to create a flat surface for oil
– 3 medium carrots
– 1 large onion (or 2 small), diced
– 2 stalks of celery, chopped small
– 1 medium russet potato, grated (use a cheese grater)
– a few handfuls of fresh parsley, chopped finely
– salt to taste
– pepper to taste
– dash of cayenne
– chicken or veggie stock (non MSG!!!)
– olive oil for drizzling
– coconut oil (or butter if you don’t use coconut oil) for frying and caramelizing
Preheat your oven to 400 degrees. Put your “treed” broccoli, cauliflower and severed garlic bulb onto a baking sheet lined with parchment paper. Drizzle with olive oil, making sure to coat the flat surface of the garlic bulb especially generously. Sprinkle with salt and pepper and place into the oven for approximately 20 minutes or until browning and sizzling.
Meanwhile, dice your onions and finely chop your carrots and celery, and mix cook them at med-high in a soup pot with about 2 to 3 tbsp of coconut oil or butter (whichever you prefer!). Allow the veggies to caramelize in the pot. Once there is good caramelization/browning, add 1 to 1.5 liters of water to the pot and stir it all together. Once the water has heated up, add 2 to 3 tbsp of chicken or veggie stock, and turn down to medium heat.
Once your roasted veggies are done, add the broccoli and cauliflower to the soup pot, and use a fork to pull out the roasted garlic bulbs adding them one by one, or push the bulb from the bottom with an oven mitt (this might work for you, but it doesn’t always work for me!). After this, grate your entire potato, skin and all, into the soup and stir well. This will serve to thicken it (the starch in the potato works wonders!). If you find there is not enough water at this point, just add a bit more. Use your own discretion. Soup making for me is not an exact science, so I can only give you approximate amounts.
Allow all ingredients to cook on medium for about 15 minutes, then turn down to a simmer for another 5 to 10 minutes, adding extra salt, pepper, and a dash of cayenne to your taste. Once the mixture is cooked through and slightly cooled down (from medium heat to a simmered heat), take the soup pot off the heat and onto your counter (with an oven mitt or cooling rack underneath) and use a hand blender to puree the soup thoroughly to mix all of the veggies together. If you don’t have a hand blender, just turn the soup off and wait for it to cool for about 30 minutes, then throw it in your blender. After the soups is pureed, put it back on a low heat for about 10 minutes to allow the starch to thicken the blended soup just a little bit more. During this time add a dash of cayenne pepper and extra salt and pepper to your taste, or any other spices and herbs that appeal to you.
Serve with a sprinkle of fresh parsley on top, or maybe even a tinsy bit of shredded old cheddar (I did…mmmmmm!) if you can spare the calories.
Yummmyyy. Enjoy it!