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!