Roasted Cauliflower Soup January 16, 2009

This healthy soup tastes creamy and rich without any dairy products, and if you are ever looking for a good side dish the cauliflower roasted on it’s own is a great one. You do need a blender of some sort to finish this soup. If you want to mix it up and add some flavor and protein add 1/4 cup of almond butter before blending.

Roasted Cauliflower Soup

Roasted Cauliflower

1 head of cauliflower washed and cut into florets
1 bulb of garlic
4 cups of veggie stock
1 medium onion diced
2 stalks of celery
olive oil
thyme
rosemary
salt and pepper

Pre Heat oven to 375

Toss prepared cauliflower with 2 tbsp of olive oil, 1 tbsp of thyme and a little salt and fresh ground pepper, pour over
large baking sheet sprayed with non stick spray.

Cut the top off of your garlic and wrap in tin foil so that the top is still visible, pour in 1 tsp of olive oil and place on the same baking tray. You will need to roast the garlic for about 10 mins more then the cauliflower. The cauliflower should take around 15-20 mins to roast turning once during the cooking period. It should brown and remain a little crisp in the centre.

Once all the veggies are roasted and cooling, chop onions, and celery and saute in a large sauce pan.  Season with 1 tsp of rosemary and salt and pepper. When veggies are translucent and soft add cauliflower and veggie stock.

Bring to a gentle boil and cook for 2-3 mins until everything is soft and combined.  Add the whole bulb of roasted garlic, puree and serve.

Thai Squash Apple Bisque June 24, 2008

This recipe is for Jolene I have been promising her this FOREVER!!! This is great for a dinner party, it has sooo much flavor. In the summer it’s great paired with a green salad and in the winter it great as a starter to pad thai or put in a huge bowl with crusty bread. I found this basic recipe on the back of the Taste of Thai Tom Ka soup mix but they have since removed it, and it wasn’t vegetarian. After making it a few times I have added and adjusted the quantities and I am pretty happy how my variations turn out, good thing I have a good memory for recipes! This recipe requires a hand or standard blender.

Thai Squash Apple Bisque

1 med-large or 2 small acorn squash(s) peeled, and cut into 1-2 inch chunks
1 medium onion cut into 1 inch chunks
2 cloves of garlic peeled
2 sweet apples like macintosh’s washed, peeled and quartered
1 can of coconut milk (I have used light, the original is creamier though)
1 package of Tom Ka Soup base (Taste of Thai makes a great version, and there is 2 pkg in each box)
2-3 cups Veggie stock
1/2-1 jalepeno

*Prepare the veggies and fruit.
*In a Medium sauce pan add chunks of onions, whole peeled cloves of garlic, and squash. Cover with veggie stock and cook until squash is just about tender.
* Add apples and cook about 5 more minutes until they are soft. If you want it extra spicy throw in the chopped jalepeno now.
* Remove from heat and blend using a hand blender or Standard blender. You might need to do this in 2 sessions if using a standard blender.
* When smooth, gradually add entire can of coconut milk and blend together. Reheat if necessary. Soup should be very smooth.