Week C - Roasted Cauliflower Soup

A part of the cruciferous family, also known as a flowering vegetable, cauliflower is native originally to the Mediterranean and Asia Minor. Near the 17th century it was brought to parts of Europe. Today we see it all over North America as a staple vegetable.

Cruciferous vegetables are known to help protect against cancer, heart disease and strokes.

More specifically, cauliflower, protects against bladder, stomach and colon cancer. Cauliflower also lowers circulating estrogen levels in the body, which help to reduce breast and uterine cancer. Key nutritional information: folate is an essential vitamin B promoting healthy blood and cell growth. It is crucial that pregnant women and those who plan to have children in the future, get enough Vitamin B for healthy fetus growth. Cauliflower is rich in Vitamins C and K, as well as fiber and potassium

Roasted Cauliflower Soup Serves 6

Ingredients

2 Tbsp olive oil

1 head cauliflower, florets

1 Tbsp cumin, ground

1 medium yellow onion, diced small

2 leeks, white section only, sliced thin, soak in cold water for 10 minutes

4 cloves garlic, minced

1 tsp cumin, ground

1 Cup crimini mushrooms, sliced thin

2 stalks celery, diced small

1 large potato, diced small (or two small potatoes)

2 bay leaves

4 Cups vegetable stock

3 Cups distilled water

to taste sea salt (approx 1 Tbsp)

to taste black pepper, ground

Method

1) Preheat oven to 400F. Toss cauliflower and 1 tablespoon of cumin with 1 tablespoon of olive oil. Make sure to evenly coat the cauliflower. On a greased sheet tray spread the cauliflower out evenly and roast for 30 minutes. Check half way through and toss to get the cauliflower evenly cooked. When the cauliflower is done, remove from oven and set to the side for later use.

2) In the mean time, heat a heavy bottom pot on medium high. Add 1 tablespoon of olive oil and heat for 30 seconds, then add the onions and cumin. Sautee for approximately 3 minutes or until translucent. You will be able to smell the cumin. Add the leeks. After the leeks soften add the garlic and mushrooms. Continue to sautee for another minute then add the celery and let the vegetables cook for another two minutes.

3) Fill one cup of the sauteed ingredients and set aside for later.

4) Add the vegetable stock, water and potatoes to pot. Bring to a soft boil and reduce heat to medium low. Let simmer for 15 minutes. Remove the bay leaves.

5) Add the cauliflower to pot and remove from heat.

Blending Options

6) For Immersion blender: Cover the pot half way with towel so not to splash, blend until creamy and smooth.

For Blender: In batches blend on medium speed until smooth. Place back in pot.

7) Add the cup of vegetable mix to pureed soup and continue to reduce the soup down on a medium low heat for another 20 minutes. Add salt and pepper to taste.

8) Serving Suggestion: sprinkle hot paprika and top with a parsley leaf or top with toasted cumin yogurt or creme fraiche. Enjoy!

Tools needed:

Heavy bottom pot

Immersion blender or blender

towel

wooden spoon