To Make / Spicy Cauliflower Soup

 
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     Hi there! I changed up the site yesterday to reflect the new direction I've taken towards posting mostly about food. I'm loving the new site and hope you do too! The new design is much more geared towards the content I've got lined up for this awesome new year, so get excited for some new posts! My first one for 2018 is a delicious and spicy soup from my new favorite cookbook by Half Baked Harvest (thanks mom + dad!!). I'm dedicating a whole post to the book next week, because I can't not share it's contents, but for now I'd like to present you with my adaptation on Tieghan's curried cauliflower soup! I switched out the curry for the Indonesian sambal oelek, as I've never been the biggest fan of curry. Also, I omitted the coconut milk in favor of greek yogurt, as that's what I had on hand! Now, this recipe is only in her book (you can purchase your own copy here), but she has a similar recipe on her blog with squash instead of cauliflower, so I'd highly recommend giving that one a try! In the meantime, see my warming cauliflower soup below: 

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Ingredients:

- 1 head of cauliflower, broken into florets

- 6 cloves of garlic

- 4 tbs. of olive oil

- 1/2 of an onion, diced

- 2 tbs. of sambal oelek

- 1 tsp. of smoked paprika

- sprinkle of cinnamon

- 1 cup of greek yogurt

- 3-4 cups of broth, any kind will work

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Directions:

1. Preheat oven to 425. Roast cauliflower and garlic on a baking sheet for 25 minutes. While the cauliflower is roasting, heat your olive oil in a large dutch oven or pot. When it shimmers, add onion and cook until fragrant, about 8 minutes. Then, add your spices and sambal oelek, and saute for another minute. Add 1 cup of broth, and stir in the greek yogurt, then let simmer until cauliflower is done. 

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2. Once cauliflower is roasted, take your pot off the heat, and let cool slightly. Pour into a blender or food processor, and then add your cauliflower and garlic. Blend until smooth. 

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3. Return soup to pot and add 2 more cups of broth and stir. Simmer over medium heat until soup is heated through, then ladle into bowls and serve with warm naan or buns. Enjoy!

     Thanks for reading, and have a fun weekend! I'll be back next week to talk the Half Baked Harvest cookbook, and to share a golden milk tonic that's been helping alleviate all of the sinus yuck we've been having this winter! 

To Make Soup / Cauliflower

 

      Good morning! I made the tastiest soup a couple of weeks ago, and I have the recipe for you today. It's a roasted cauliflower soup with smoked paprika and cumin, adapted from this recipe at Joy the Baker. I ate all of it within two days, it was so good! Get the recipe below.

Ingredients:

- 1 head of cauliflower

- 1 clove of garlic

- half an onion, diced

- 1 tsp. of cumin

- 1 tsp. of smoked paprika

- 2 tbs. of olive oil

- 2 cups of chicken bone broth (or any kind of broth to make stock!)

- 3 tbs. of butter

- 1/4 cup of greek yogurt

Directions:

1. Preheat oven to 375, and season your cauliflower with cumin + smoked paprika and drizzle on olive oil. Place on a baking sheet, and roast for 25 minutes.

2. Warm more olive oil in a soup pot and cook onions for about 5 minutes, then add in your garlic, roasted cauliflower florets, and broth. Simmer over medium heat for about 15 minutes, then slowly puree in a blender in batches until smooth. If you try to do it all at once, the heat from the soup will become too pressurized with the blender lid on and will push the lid out when you turn it on, so be sure to do it in batches.

3. Return the soup to the pan, and stir in greek yogurt. Pour into bowls and enjoy!