November 28, 2011
It's so nice to have a pot of soup going.
Especially if it is chilly. If have a tiny one to take care of. If you are trying to eat things other than sandwiches for lunch. If you have company coming. If you want to feel housewifey. If you are hungry. If you.. anything.


I loved this soup. I ate it for lunch 3 days in a row, and snacked on it in between. It's so simply simple. It might become a weekly thing here. On a weird whim, I gave my first bowl a dollop of cool guacamole… it's the hot-cold thing. I'm so into it. The cilantro in the guacamole tasted really nice paired with the cauliflower. Try it!


Roasted Cauliflower Soup

1 head cauliflower, roasted*
3 cloves garlic, minced
4 T. butter or coconut oil, divided
½ onion, diced
3 cups chicken broth (just averaging here. some like it thin, some like it thick.)
sea salt to taste
for topping: guacamole, sour cream, yogurt, cilantro, parmesan cheese, whatever!

This soup doesn't require many specifics. Feel free to tailor the amounts to your own tongue.

*To roast cauliflower: preheat oven to 425 degrees, cut cauliflower into florets and spread onto a baking sheet. Drizzle with olive or coconut oil, sprinkle with salt and pepper and minced garlic. Roast for 25-30 minutes, or until cauliflower looks golden and toasty on the edges.

Heat 2 tablespoons butter, coconut oil, or olive oil in a pot over medium heat. Sauté chopped onion until soft and translucent. Add in chicken broth and roasted cauliflower, bring to a boil, then turn down to a simmer. Cook until cauliflower is tender- at least 10 minutes. Ladle 1/2 (or all) of the soup into a blender or food processor and pulse until you have reached your desired texture. Feel free to leave chunks of make it extra smooth- whatever suits you. Add blended soup back to the pot and season with sea salt to taste. Garnish with your favorite kinds of creamy toppings.


Off Label Mama said...

That does look simple and pretty inexpensive too! I've been looking for some new things to try, so I'm going to bookmark this!

Cecilia Madden said...

I'm definitely going to give this a try. I love having a handful of soup recipes in my back pocket for the cold days of winter.

Sheri said...

This looks great! I love soup season! I notice that you tagged it as "gaps friendly". Can you explain that a little more? THanks!

kparks2 said...

I just made this and am eating it as we speak. Super simple and sooooooo delicious! You can even use an immersion blender to puree. I stupidly did not use a measuring cup to measure to water so mine came out a little more soupy but still tasty. Will watch that for next time. Used shallots instead of onion. Love this recipe!



about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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