The ground outside is currently covered in several inches of snow, however, the sun is shining. The weather app on my phone is telling me that negative degree weather will be here any day now, however, I have a cozy warm home, and a bowl of delicious cauliflower soup in front of me. I am an optimist at heart, but winter tends to hibernate my optimistic mind powers. I’m hopeful that food will help get me through the winter months. Not just any food, but serious warm your heart and soul good for you food.
Nutrition is very important to me. Speaking of nutrition, cauliflower is loaded with all kinds of good nutrients for your body. Its a rich source of sulfur containing compounds that might help to prevent certain types of cancers, potassium which is an essential dietary mineral, and Vitamin C a super important antioxidant for good skin, and brain health.
Take a moment, cook a quick healthy delicious meal, and then look at life in a new light. There is always something good, and there is always summer. Until then I will keep on enjoying my soup.
- 1 whole cauliflower
- 1 whole garlic bulb, slice off just the top
- 4 T olive oil
- 1-2 T butter
- salt and pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- optional toppings: croutons, blue cheese crumbles, bacon, green onions, balsamic glaze, sour cream, pesto, caramelized onions, sauteed mushrooms
- Preheat oven to 450 degrees.
- Place cauliflower in oven safe dish, top with 3 T olive oil, salt, pepper, and butter. Place garlic in aluminum foil top with 1 T olive oil, salt and pepper, and then wrap it up.
- Roast cauliflower and garlic in oven for 25-30 minutes. Then take it out of the oven and allow it to cool for about 15 minutes.
- After you have allowed it to cool, squeeze the garlic cloves out of the casing, and roughly chop the cauliflower.
- Bring the vegetable broth to a simmer in a big pot. Add cauliflower, garlic, and all the yummy drippings from your baking dish, also add any other seasonings of your choice at this time. (Curry would be a yummy addition).
- Simmer on low with the pot covered for 15 minutes. Take it off the burner and allow it to cool for 10 minutes.
- Place soup mixture in food processor or blender and blend until desired creamy consistency is reached while slowly adding the cream.
- Top with your desired toppings.
- I make a very large batch and then I freeze them into weekly portions for myself. It makes a quick and delicious lunch a few days a week for me.
Enjoy everyone, and stay healthy and warm this winter!