Yay! We’ve made it to spring! Spring means bright colors and lemon cakes and beautiful salads. It’s been super random weather in Indianapolis lately and I never seem to know what to wear or if I should carry an umbrella. I’ve started resorting to simply throwing on a whole bunch of clothes and adjusting layers, as needed.
I’ve been saying “good-bye” to winter months and warm recipes with a few flavorful soups. I felt I was just getting into them as the weather started to brighten and I wanted a few more tries to master my craft. My prior definition of soup was either vegetable or bean, so I’m so proud of myself practicing a few “upgrades.”
I made this soup a couple weeks ago with equipment assistance from my sister (who kept eating all the roasted cauliflower!) and chopping help from Husband. Yes, it has several steps, but it came together quickly and brought us all together to chat and laugh in the kitchen.
Here’s what you do:
1. Cut 1 head cauliflower into florets. Arrange on a baking pan. Toss with olive oil and sprinkle with salt/pepper. Roast at 400 until lightly brown, around 20-30 minutes.
2. Sauté 1 medium, chopped onion in olive oil on the stove. Add 2 minced garlic cloves and 1 teaspoon thyme to pan. Sauté for another minute (this will start to smell REALLY good!).
3. Add 3 cups chicken or vegetable broth to stove pan ingredients (I had to transfer to a pot, at this point). Add roasted cauliflower. Bring to a boil. Reduce heat, simmer for 20 minutes.
4. OPTIONAL: Cook some bacon pieces. Add to cauliflower mixture.
5. Puree soup in pot with stick blender (I got one for a wedding present and love opportunities to use it!).
6. Mix in 1 1/2 cups shredded, white cheddar cheese. Allow to melt.
7. Mix in 1 cup milk. Sprinkle with salt/pepper. Continue to warm.
8. Remove from heat. Serve with some toasted bread. Savor the deliciousness.
This might be my last soup for a while as I start to explore some new spring options, but hope you enjoy!
Anyone else saying “good-bye” to winter recipes?