Happy Friday Eve!
I made this cauliflower soup all last winter and I’ve added it back into the meal rotation the past couple months. It’s become the base for many more additions to make it hearty and unique too!
I originally found it here!
As for my additions I will add in fresh kale (place kale in a deep bowl, pour over hot soup and the kale is perfectly wilted into the soup).
Or any veggie I’ve roasted.
You can also add in zucchini squash or other veggies to simmer and purée into the soup along with the cauliflower. (As you can see below I did with an extra zucchini I had on hand!)
I also love sweet potato ‘fries’ on the side. Peel and roughly slice up a sweet potato into thick ‘fries’. Lay on pan, spray with oil- I like coconut oil- salt, pepper and cinnamon and cook at 400-425 for 45-60 min. YUM! I make a huge batch and refrigerate the un-eaten to have throughout the following day. I could LIVE on sweet potatoes! Especially when they’re baked in this way!
1 tbsp butter
1 tbsp unbleached flour (all purpose is fine too)
1 medium head cauliflower – chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium high. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.
And a few running thoughts…
With all the rain lately in Northern California… I don’t let it scare me away from getting outside for a run!
Cheers to the last weekend before Christmas!
Anyone else doing last minute shopping this weekend? Not me! Getting back out on the trails on Sunday! Whoohoo!