Roasted Cauliflower and Shallot Soup

I grew a cauliflower.  This doesn’t actually sound that exciting but to me this was a huge accomplishment.  I always wanted a vegetable garden so I thought I would test out a few things before going all out and creating a small plantation.  And since we moved into our house in late June I only had access to a few types of plants….brussels sprouts and cauliflower.  I planted one of each and to my surprise…both of them were somewhat successful!  My brussels sprouts are puny and kind of a waste but that’s because the cauliflower took over the small space I planted them both in.  Note to self, tiny plants need more room because they are actually huge plants.  I was not thinking ahead apparently.

So, I posted a pic on Facebook and asked my fans what I should do with this miracle vegetable that I created with my own two hands. (Really, this was the easiest thing I’d ever done in my life!)  And some of you said “roast it”, some said “mash it” so I did both!  And the result was this incredibly easy, creamy cauliflower soup….and it’s healthy too!

I added some chopped speck to the roasting pan with the cauliflower and shallots, speck is like smoked pancetta and is pretty easy to find in the deli department of you local grocer.  If you don’t care for the smoked flavor you can use chopped pancetta or even bacon.  Both would add the salty flavor and some richness to the soup.

Roasted Cauliflower and Shallot Soup

This is a great make ahead recipe to have on hand for lunches and a quick dinner during the busy holiday season.  It’s also going to be great after the holidays when we’re all trying to whittle away the extra layer we gained during that time too.

Lastly, a quick note to you all….my comments section is “out of order” at the moment.  If you have something to share or a question please feel free to contact me via Facebook, Twitter, Instagram or Email.  I check all of them very regularly and will respond to each of you!  I’ll keep you posted on the progress of my technical issue because honestly….I don’t know what the heck is wrong with it, I am not technical at all and have to defer to my designer for assistance on this one.

So, here’s that soup I promised you!

Roasted Cauliflower and Shallot Soup

Roasted Cauliflower and Shallot Soup

Serves 6 as a main course 8 as a starter

1 large head of cauliflower, cut into bite sized pieces

3 large shallots, peeled

3 ounces chopped speck

2 tablespoons extra virgin olive oil (I used California Olive Ranch)

salt and pepper

1 1/2 cup 2% milk

1 cup plain low fat yogurt (I used Chobani 2%)

2 1/2 cups low sodium chicken broth

Preheat the oven to 425 degrees.

In a large bowl, toss together the cauliflower, shallots, speck and olive oil.  Spread the mixture evenly on a large sheet pan and sprinkle generously with salt and pepper.  Bake in a 425 degree oven for 20-25 minutes or until the cauliflower are tender.

Remove from the oven and transfer half the mixture to the food processor and pulse until finely chopped.  Transfer the chopped mixture to a bowl and repeat with the remaining cauliflower mixture.  Return everything back to the food processor and add the milk and yogurt.  Process the mixture until almost smooth.

Pour the mixture to a large saucepan and stir in the chicken broth.  Cook over medium heat until heated through, approximately 10 minutes.  Season with salt and pepper to taste.

Serve immediately.

Roasted Cauliflower and Shallot Soup

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