Not surprisingly, I have another soup recipe for you this week (obviously my soup obsession continues!). If you like creamy vegetable soups, then try this one as an alternative to tomato soup. Served with a sandwich or a salad, it makes a great lunch or light dinner option. Our weather is starting to warm up again and my head cold is pretty much gone, so I have a feeling that my soup days may be numbered, but until it is too hot for soups around here I am going to make and enjoy them while I can!
Turmeric Roasted Cauliflower Soup
6 heaping C. 1-inch cauliflower florets (from 1 1/2-lb. head)*
1 medium onion, diced
2 1/2 T. olive oil
3 cloves garlic, minced
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. salt
4 C. chicken or vegetable stock
1/4 C. half 'n half (or full fat canned coconut milk, well shaken)
2 T. minced fresh parsley or cilantro
Toss the cauliflower, onion, and 2 T. oil together in a large baking pan. Bake at 450 degrees until browned and tender, about 25-30 minutes, turning the florets halfway through cooking time.
In a small bowl, combine the turmeric, cumin, and salt. Sprinkle evenly over the cauliflower mixture, tossing well to coat.
Heat 1/2 T. oil in a medium-sized pot over medium heat. Add the garlic and cook for one minute. Pour the broth into the pot. Add the cauliflower mixture and bring to a boil. Cook, covered, on low heat for 15 minutes.
Using an immersion blender, process the soup until smooth. Add more salt to taste if needed. Stir in the half 'n half or coconut milk, and serve topped with the minced parsley or cilantro. Serves 4.
*Or use 3 bags (10 oz. each) microwaveable prepackaged cauliflower florets.
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