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Sunday, November 12, 2017

Sunday's Soup/Roasted Cauliflower with Arugula

Whew!, it's been a while since I last checked in. In my last post, I shared that my dog Gracie had a ruptured blood vessel in her ear. Well, it resulted in surgery last Thursday. She is better, as better as one can be with a cone around their head ;) But, the cone is needed as she wouldn't have an ear at this point. The cone keeps her from scratching at her ear, but I can't keep her from shaking. UGH!!! I never realized that the dog shakes her body as much as she does. 

In the meantime, I came down with a cold and have been a running temperature. Oh well, it's my yearly cold, so hopefully I'm getting it over with and will have a super fun winter, full of winter sports! As I type, I'm drinking a cup of tea with a little whiskey, actually Grand Marnier(my favorite). I'm telling myself that the orange flavor of the liqueur is vitamin C ;) Regardless, the warmth of the tea mingled with the liqueur is very soothing to my throat, so...good enough for me!!! 


I did manage to make a wonderful soup this week. I wanted something simple, and I wanted a little extra warmth as I've been so cold, so I decided to do a little roasting. If you haven't roasted vegetables, by all means, give it a try. Roasting gives the vegetables a slightly smokey taste and I think, enhances the flavor.

I wanted a big batch, so I used 2 heads of cauliflower. The recipe will be for a smaller version using just 1 head of cauliflower.

Begin by breaking the cauliflower into small florets. Slice a purple onion and garlic cloves. Line a baking sheet with foil. I laid out my cauliflower first, and then topped it with the sliced purple onion and slivered garlic. I then sprinkled olive oil over all of the vegetables and added salt and black pepper. My absolute favorite salt is pink salt. I purchase it in a large grinder and use it for almost everything.


Heat the oven to 425 degrees. Place the vegetable mixture in the preheated oven and roast for approximately 45 minutes, or until the cauliflower is tender. The bottom of the cauliflower will be nice and brown, and the edges of the onion will be crinkled and brown. 


I then put my vegetable mixture in my pot. Added vegetable broth, and pureed the mixture with a handheld mixing wand. If you don't have a handheld wand, puree the mixture in a blender. I like to say that there's almost always another way to do just about anything ;)

Once the vegetables were pureed, I added the chopped arugula. Love the spicy taste of arugula. I then added thyme and oregano, and adjusted the salt and black pepper. Brought the mixture to a boil and then reduced to simmer for about 10 minutes to give the arugula time to flavor the soup. 


As is, the soup is the perfect vegan soup.


If you would like, and you don't follow a vegan diet, top the soup with a little shredded parmesan cheese and chopped green onions.


If I may say so myself, the soup is delicious!

Roasted Cauliflower Soup with Arugula

ingredients;
printable recipe

1 large head of cauliflower broken into small florets
1 medium purple onion sliced
2 cloves of garlic slivered
2-3 tablespoons olive oil sprinkled over vegetables
4 cups arugula before chopped
2 teaspoons dried thyme  
1 teaspoon dried oregano
6-8 cups vegetable broth for desired consistency of soup 
Salt and Black Pepper to taste

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Break cauliflower into small florets and place on foil lined backing sheet. Top with sliced purple onion and slivered garlic. Sprinkle olive oil over vegetables. Top with salt and black pepper. 
Roast in preheated oven 45 minutes or until vegetables are tender.
Once tender, place roasted vegetables in a large soup pot. Add vegetable broth. Begin with 6 cups and add more if needed for desired consistency. Using a handheld mixing wand(or blender), puree the soup mixture.
Once the soup has been pureed, add the chopped arugula, thyme, and oregano. Bring to a boil and then reduce heat to simmer for approximately 10 minutes to allow the arugula to flavor the soup. Adjust salt and black pepper to taste.

Soup may be topped with grated parmesan cheese and chopped green onions. Serve and enjoy! 

I have SO enjoyed this soup. It will freeze well and be great for an easy dinner in the future, or a fabulous, warm lunch. Or, you can be like me and double the recipe and share...or maybe not ;)

Rhonda



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