Roasted Cauliflower or Broccoli Soup
By: Gina Marie Barone
Published: Saturday, February 15, 2014 - 10:02am

Ingredients




1 Head Cauliflower or Broccoli, cut into florets
1Tbs. Olive Oil, for roasting
Kosher Salt
Black Pepper, freshly cracked
Celery Seed, very small pinch
1 Tbs. Olive Oil, for sweating
2 Large Shallots, peeled and chopped
3 Cloves of Garlic, peeled and chopped
2 Cups Chicken Broth, low sodium
1 Cup Water

Preparation

1 Preheat oven to 400 degrees 2 Toss vegetable florets in 1 Tbs. Olive Oil, salt, fresh cracked pepper, and celery seed 3 Place on a sheet pan in a single layer, into preheated oven 4 (While vegetable florets are roasting, prep your shallots and garlic) 5 Set timer for about 12 minutes, turn over roasted vegetable florets 6 Back in the oven for another 12 minutes, set your timer! 7 Remove roasted veggies from oven, and set aside 8 Sweat chopped Shallots and Garlic in 1 Tbs. Olive Oil and 1/2 Tbs. Unsalted Butter in a heavy bottomed pot, medium heat 9 Cook until soft about 5 minutes. DO NOT BROWN! Add Roasted Veggies to the pot 10 Add Chicken Broth and Water to the Shallot, Garlic, Veggies and bring to a boil 11 Boil, then turn down to a simmer.  Simmer for 5-7 minutes 12 Puree in a blender, taste. You will find this to be so tasty, you won't need any additional seasoning. 13 Serve!

About

This soup is satisfying, healthy and so easy! You can double it to feed a group or freeze for later use. Make this soup vegan by removing the butter and using vegetable broth. By roasting the cauliflower or broccoli, it adds a deeper flavor to this soup. Much tastier than using just boiled vegetables. I have yet to make this recipe with asparagus, but I'm sure it would be just as delicious!