Roasted Cauliflower Soup w/ Turmeric

After accidentally buying a second head of cauliflower, I looked for ways to use up and was intrigued by a roasted cauliflower soup. I combined two recipes, and it resulted in a really delicious soup for a chilly spring night. Total win here. My whole family enjoyed it.

INGREDIENTS:

1 head garlic
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 heads cauliflower, cut into florets
1 onion, diced
5 cups vegetable stock
3 fresh thyme sprigs
1 t turmeric
1 t curry
1/2 cup heavy cream

DIRECTIONS:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.

Place cauliflower florets in a bowl and sprinkle with salt, pepper, turmeric, and curry. Drizzle 2 tablespoons olive oil; gently toss to combine. Spread cauliflower out onto baking sheet. Place garlic onto the baking sheet. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.

Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.

Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
Serve immediately.

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Kale, Sausage & White Bean Soup

koselig_kale_sausage_whitebeans

Plucked from Dinner: A Love Story on a chilly night in December when my family needed something real to eat. This recipe is very close to Zuppa Toscana, only a bit healthier as there’s no added cream and we’ve got beans instead of potatoes.

1 onion, chopped
3 T olive oil
2 garlic cloves, minced
S&P, to taste
1/2 t red pepper flakes
4-6 links (about 1.25lb) Italian chicken or pork sausage, casings removed
1-32oz chicken broth
1-14oz can diced tomatoes
2-14oz cans cannellini beans, rinsed & drained
1 bunch kale, washed, stems removed, chopped into small pieces
Drizzle of red wine vinegar (about 2 T)
Freshly grated parmesan cheese

Saute onion in a Dutch oven over med-high heat until softened, about 3 minutes. Add garlic, s&p, pepper flakes and cook, stirring 1 minute.

Add in sausage and brown until cooked through, 4-5 minutes. Add the broth, tomatoes and beans. Bring to a boil. Add kale, simmer until wilted, about 3 minutes. Stir in a drizzle of red wine vinegar and serve stew with parmesan cheese and crusty bread.

**I substituted 1lb milk pork sausage for the links, and—gasp!—didn’t have any garlic in my pantry but made do with garlic powder.

Broccoli Cheese Soup

koselig_broccolicheesesoup

This recipe provides a great baseline for a delicious broccoli cheese soup to share among friends. Suggestions on the Allrecipes.com page included increasing the broccoli and the cheese, and using half and half instead of milk. Mess with the ingredients on your own to come up with a combo that suits you!

Ingredients

  • 1/2 cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch
  • 1 cup water

Directions

  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

 

**My alterations: 2 T butter + olive oil for softening the onions, then add a handful of chopped carrots in and some garlic. Chop up about 30oz broccoli florets keeping in mind they will decrease significantly in size while cooking. Use 1 pound Velveeta + grated sharp white cheddar. Skip cornstarch in favor of 1/4 C Wondera (flour) for thickening.

Greek Chicken Soup (Avgolomono)

This soup is so easy and fast. If you have everything you need, you can be eating soup-from-scratch in fifteen minutes. It’s easily Simon’s favorite soup and generally a hit with all of us.

Ingredients

  • 4 cups chicken broth
  • 1/4 cup uncooked orzo (I’ve started using 1/2 cup per my family’s preference)
  • salt and pepper
  • 3 eggs
  • 3 tablespoons lemon juice (you could use fresh, of course, I almost always use the bottled stuff)
  • handful chopped fresh dill (I omit per my family’s preference, but I bet it would be great)
  • cooked chicken (leftover or shredded rotisserie chicken), optional

Directions

  1. In a large saucepan, bring the broth to a boil.
  2. Add the orzo and cook until tender but still al dente, about 7 minutes. Season with salt and pepper and reduce heat to low; let simmer.
  3. In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon-mixture; whisk to combine.
  4. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes.
  5. Add dill, salt and pepper, and chicken (if you’re using it) and serve.

Smoked Sausage, Butternut Squash & Wild Rice Soup

Emeril did right on this one, that’s for sure. DEE-LISH.

Ingredients

1 medium butternut squash, about 1 1/2 to 2 pounds
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half and half
1 tablespoon chopped fresh parsley leaves

Directions

Preheat the oven to 400 degrees.

Cut squash in half, remove seeds, then season the squash with 1 tablespoon of the oil, salt and pepper. Place cut side down on a baking sheet and roast for 1 hour. Remove from the oven, cool completely, then peel. In a blender, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the cream and reason with salt and pepper. Stir in the parsley and serve.

Greens and Roasted Vegetables Soup

I don’t know what to call this soup. Greens and Roasted Vegetables Soup sounds too healthful, and I’m afraid it might scare some away (although, to be fair, it is as healthful as it sounds). All I know is that it is super tasty and versatile and I’m kind of obsessed with it. This version is slightly adapted (and adaptable) from Against All Grain. The first time I made it, I didn’t have butternut squash, so I doubled the sweet potato. I’ve swapped out kale for spinach and turkey broth for chicken broth. Today I didn’t have chicken and discovered that it’s just as good without. Versatile.

  • 3 garlic cloves
  • 2 carrots, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 small onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken (or turkey or vegetable) stock
  • 2-3 cups shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups spinach
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

 

Velvety Vegetable Soup

I was in the mood for something seasonal and came across this soup in my Simply in Season cookbook. They weren’t kidding about “velvety,” and although I was skeptical about velvety as a soup texture, it was great. I served it with a green salad and these adorable little bread bowls

Ingredients:

  • 1/4 cup olive oil (or less)
  • 1 medium onion (diced)
  • 4 cups leeks (diced, white part and 1 inch of green)
  • 1 cup celery (diced)
  • 2 tablespoons fresh tarragon (chopped; or 2 teaspoons dried)
  • 1 tablespoon fresh thyme (chopped; or 1 teaspoon dried)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper
  • 4 cups chicken or vegetable broth
  • 3 cups potatoes (diced)
  • 1 bunch spinach (chopped)
  • 1/2 cup milk (optional)

Directions:

In olive oil over medium heat, sauté onion, leeks, and celery until wilted, about 15 minutes.

Add tarragon, thyme, salt, and pepper and stir well.

Add broth and potatoes. Cover and simmer until potatoes are tender, about 15 minutes.

Add spinach and simmer for 5 minutes.

Remove soup from heat. Purée with hand blender in pot or in small batches in blender or food processor.

Return soup to pot and place over low heat.

Add milk, if using, and heat through. Add additional water or broth if you prefer a thinner consistency.