Roasted Cauliflower Soup
Video tutorial at the bottom of this page
Preheat oven to 425 degrees. Cut each cauliflower into 4 pieces. Place in a a bowl and season with salt, pepper and one tablespoon of olive oil. Put the cauliflower on a sheet tray, roast for 25 minutes and set aside.
Gather all of the other ingredients. Place a large pot or dutch oven over med-high heat. Add olive oil, onions and shallots. Sweat for a few minutes, then add celery and potatoes. Cook for 10 minutes, stirring occasionally.
Add the roasted cauliflower to the pot, along with the thyme. Pour in just enough water to cover all of the vegetables and add half of a teaspoon of salt. Increase heat level until the pot starts to boil, then reduce to a simmer. Your soup will be ready to blend in 30 minutes. I like to cook it longer to enhance the depth of flavors, so I let it simmer for about 60- 90 minutes.
Puree everything in a blender or Vitamix. Add 2 tablespoons of olive oil when you are about 10 seconds into the blending process to create a smoother, creamier texture. Taste for desired salt and pepper level.
The versatility of this dish allows you to garnish with pretty much anything of your liking. In the photos here, I’ve used almonds, olive oil and micro greens. The photo in the grid uses shaved truffle, giving it an earthy flavor. Splurge on some good focaccia bread and tear off a chunk to serve with each bowl of soup.