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 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 days.....like 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.