Roasted cauliflower stars in creamy soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Wednesday, February 5, 2014

This vegetarian soup is hearty enough for a light lunch, but for something a little more substantial serve it with a grilled-cheese sandwich (cheddar or Gruyere would be good) or a spinach salad.

The recipe calls for convenient packaged cauliflower florets, but if you have a whole head of cauliflower on hand, you’ll need about half of it.

The combination of nutmeg and smoked paprika is an unexpected complement to the nutty, roasted cauliflower.

Roasted Cauliflower Soup

1 (12-ounce) package cauliflower florets, cut into small pieces

Olive oil

Salt and ground black pepper

1 tablespoon butter

1 medium carrot, diced

1/2 white onion, diced

1 rib celery, diced

1 clove garlic, minced

2 teaspoons vegetable base (paste bouillon) OR 2 cups vegetable broth

1/4 cup half-and-half

1/8 to 1/4 teaspoon smoked paprika

1/8 teaspoon freshly grated nutmeg

Heat oven to 400 degrees. Line a rimmed baking sheet with foil.

Arrange cauliflower in a single layer on the foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Stir to coat and rearrange cauliflower back into a single layer. Roast 20 minutes, stirring halfway through, or until cauliflower is golden brown.

Meanwhile, melt butter over medium heat in a 2-quart saucepan. Add the carrot, onion, celery and garlic, and saute until vegetables are tender, about 8 minutes. Stir in the vegetable base, 2 cups water and the roasted cauliflower. Bring to a simmer and cook 10 to 15minutes or until carrots are tender.

Stir in the half-and-half. Remove from heat and, using an immersion blender, puree soup to desired texture. Return to heat and cook just until heated through. Stir in paprika and nutmeg.

Serve immediately.

Make 2 servings.

Food, Pages 32 on 02/05/2014