There’s something about January where all I want to do is eat soup.
Soup is so comforting and you can hold the bowl to warm up your hands.
I love to actually sit outside in the chilly air and hold my bowl of soup taking in the beautiful winter weather.
This cauliflower soup is one of my favorites, I love how creamy it naturally is and it fills you up without feeling like you’ve had too much cream like my other favorite, cream of mushroom. The cauliflower naturally turns creamy and I like to add in whatever I have leftover in my fridge.
I serve this to friends when they come over and it seems like I’ve been working to prepare it forever, but really, it’s a super easy recipe and a definite crowd pleaser.
What you Need:
- 1 large cauliflower cut into florets
- 1 teaspoon cumin
- 2 tablespoons of olive oil
- 3 thyme sprigs
- 1 diced onion
- 2 diced celery sticks
- 2 diced garlic cloves
- 3 cups of chicken stock
- ½ of a bunch of parsley, chopped
- Heat the oven to 400F and put the cauliflower florets on a roasting pan with 1 tablespoon of olive oil, the cumin and thyme. Toss some salt over the cauliflower to your liking.
- Roast the cauliflower for 15 minutes, or until golden. Discard the thyme sprigs.
- Heat the other tablespoon of olive oil in a stovetop pot and wait for it to smoke a little. Then toss in the onion and celery until softened.
- Add the garlic and cook the onion and celery mixture for another minute.
- Next add the cauliflower and the stock to the pot and bring to a simmer. Simmer for 10 minutes.
- Use either a food processor or a blender and blend the soup together.
- Voila! The perfect cauliflower soup.