Sunday, November 21, 2010

Roasted Cauliflower and Sweet Potato Soup

I went out to dinner at a Thai restaurant with some friends last night.  It was a BYOB restaurant, so we all brought wine.  :::smile:::  While we were there, Jeannie told us about a Roasted Cauliflower Soup she had been making.  The recipe called for chicken broth and half and half, so I thought I'd veganize it.  I ended up making a completely different soup that has a slightly sweet taste while still retaining a savory flavor. 
I roasted cauliflower, sweet potatoes, sweet onions, and garlic in the oven for about 30 minutes.  I sprinkled the veggies with smoked paprika, cayenne pepper, black pepper, and kosher salt and tossed the veggies with a couple of tablespoons of olive oil before popping it into the oven.  I didn't measure the spices and just sprinkled them on the cut veggies in the pan.  I'm guessing I used 1/2 to 1 teaspoon of each spice.  I could have eaten the entire pan of roasted veggies when they were done.  They were very tasty.
I decided to use unsweetened almond milk for the half and half.  Considering that it only has 40 calories per cup, it's a very good choice.  I also used Imagine No-Chicken Broth for the chicken broth.  I think both were good choices.
I added a cubed baked potato, thyme, the No-Chicken broth, and some water.  I simmered this covered for about 20 minutes or so.  When done, I added a cup of the almond milk.  Next, I used an immersion blender to puree the vegetables.  I didn't leave many chunks, but next time, I will.  Although I like the smooth version, I like to have a little something in the soup.
I will definitely make this again and play around with the spice some more.  It's a hearty soup made for chilly fall and winter days.  Here's the recipe for this version.

Roasted Cauliflower and Sweet Potato Soup

1 head of cauliflower, cut into flowerettes
2 sweet potatoes, peeled and diced
1 large sweet yellow onion, sliced
3 to 4 cloves of garlic, cut in half
2 to 3 tablespoons of olive oil
1/2 to 1 teaspoon smoked paprika 
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
32 oz. of No-Chicken Broth or Vegetable Broth
1 cup water
1 baked potato, cubed
1 teaspoon fresh thyme (I used 1/2 teaspoon dried)
1 cup almond milk (or milk of your choice - can also use soy creamer)

Preheat oven to 400º F.  Place cauliflower, sweet potatoes, onion, and garlic into a roasting pan.  Sprinkle with smoked paprika, cayenne pepper, black pepper, and salt.  Roast for 15 minutes; remove pan and stir vegetables; return to oven for another 15 minutes.  (30 minutes total roasting time)

Place roasted veggies in large dutch oven (I used a 5 qt. pan).  Add cubed baked potato, broth, water, and thyme.  Cover and bring to a boil; reduce heat and simmer for 20 minutes.  Use immersion blender to puree veggies (can use blender also).  Stir in milk.  Enjoy!

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