Monday, December 8, 2008

broccoflower & cauliflower soup

i love to make soup. normally sunday is soup day but i was so tired yesterday i decided to do the heavenly task today instead. it was going to be a basic roasted cauliflower soup because our local supermarket had two heads of cauliflower for $2 this weekend but i was in trader joe's earlier & simply could not resist the bright green broccoflower they had. so, this weeks soup is roasted broccoflower & cauliflower.

this is a really simple soup. not only is it cheap to make but it is also vegan & delicious.


1 head of cauliflower
1 head of broccoflower
6 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups of vegetable stock or fake chicken stock
1 cup water
1 small bunch of fresh thyme
2 cups of soy milk
salt and pepper (to taste)

preheat your oven to 400 degrees. chop the broccoflower & cauliflower into small florets. slice the shallots & peel the garlic cloves. put in a large roasting dish & add the olive oil. if you would like to skip the olive oil add 4 tablespoons of vegetable stock instead.

i cook this for 35 to 40 minutes, turning every 10 minutes to prevent burning. a nice bit of heavy browning is nice but cauliflower stuck to your tray is not good, so keep turning during this cooking process.

pour the water & the vegetable stock into a large pot. add the roasted vegetables but remove the thyme bunch. bring to a boil then partially cover & simmer on low for 30 minutes until the vegetables are very soft. i let this mixture cool uncovered for around 15 minutes then in a blender puree the mixture in batches until smooth. return the pot & stir in 2 cups of soy milk, or less depending on how you like the consistency of your soup. heat on low until nice & hot then add salt & pepper to taste.

this soup is filling & so perfect for cold the one we are experiencing right now in the city!. this soup can be frozen but it is better if you refrigerate & use within 3 days.

1 comment:

Anna at D16 said...

Perfect! I have a cauliflower in the fridge waiting to be used. I'll have to buy broccoflower and make this!

p.s. My mother made this last night using acorn squashes and said it was DIVINE...