It’s fall. I’m sure you are aware of this but I absolutely love fall and feel the need to announce it’s entrance at every opportunity. The produce, the sweaters, the leaves and the crisp air come together to create a season that is absolutely majestic and quite a delight to the senses. When we arrived home one of the things I couldn’t wait to get my hands on was some local produce. The first thing I was able to find was some cauliflower which I immediately knew would be turned into a soup of sorts.
There is a sort of a cleansing period that happens after holidays for me. I don’t know if you feel the same way but after a period of indulgence I need to take a step back, clean out my system and discover the healthy foods I love once again. I came home with a craving for cauliflower soup and I knew it would have to be clean and fresh. I wanted something that had flavor but wasn’t heavy at all. This roasted cauliflower soup fit the bill perfectly. In roasting the vegetables you get a richer, deeper flavor. Adding a bit of nutritional yeast allows for a hint of cheesy taste without any heaviness. It was the perfect end to a lovely fall day.
Roasted Cauliflower Soup
Serves 4-6 people
- 2 heads of cauliflower
- 1 large sweet onion
- 8 cloves of garlic
- 4 c of vegetable stock
- 4 c of water
- 1/2 c nutritional yeast
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Cut the cauliflower into small pieces and place on the sheet.
- Cut the onion into rings and place on top of the cauliflower.
- Toss the garlic cloves in with the cauliflower and onion.
- Roast the vegetable mixture in the oven until the vegetables are browned for about 25-30 minutes. Keep a close eye on the vegetables to prevent burning.
- When the vegetables are brown remove from the oven and place in a large stock pot along with the veggie stock and water.
- Bring the mixture to a boil and then reduce heat. Cook until the cauliflower is soft.
- When the cauliflower is finished remove the soup from the heat and puree until desired texture is reached.
- Stir in the nutritional yeast.
- Season with salt and pepper to taste.
- You could of course substitute Daiya cheese shreds or cheese in place of the nutritional yeast but it will definitely give the soup a heavier texture.
- We enjoyed our soup with a loaf of crusty whole wheat bread. It was perfect!
- This would be a lovely first course for a fall dinner party.