Tuesday, February 15, 2011

Roasted Cauliflower and Garlic Soup Recipe AND it's PRINTABLE!

You caught me! It's only Tuesday and already I'm cooking for Friday night. That's because I'm so excited that a group of my plant-strong peeps are coming over for dinner. First experiment, a new soup. This soup is special. Real special. And I'm thinking that it's going to taste even better on Friday.

I'm going to walk the line here . . . and provide you with the recipe. I changed it from the original Roasted Cauliflower and Garlic Soup in Terry Walter's Clean Eating. I "Healthy Girl Kitchened" it and it rocked! So here goes (oh, by the way, Ms. Walters, if you are reading this and you think that I have crossed an intellectual property line, just let me know and I will gladly remove the recipe part of this post. I will however keep the photo up and my rave review!).

I also have some very exciting news to announce. I finally figured out how to have a PRINTABLE version of a recipe linked to the blog. What a relief. I know what a pain in the neck it is to have to copy and paste recipes from a blog into a text document. See below for my first printable recipe.

Vegan Roasted Cauliflower and Garlic Soup
adapted from a recipe in Clean Food by Terry Walters

2 large heads cauliflower
coconut oil spray or olive oil spray
6 cups vegetable broth
1 head/bulb of garlic
1 large yellow onion
2 tbsp mirin
1 tsp dried thyme
sea salt
fresh ground pepper

Preheat oven to 350 degrees.

Wash cauliflower well and cut into florets. If florets are large, cut them in half. Place cut cauliflower into a 9x13" baking dish or onto a cookie sheet lined with aluminum foil and spray cauliflower lightly with cooking spray of your choice.

Cut off the top of the garlic bulb and place garlic onto a sheet of aluminum foil. Spray garlic with cooking spray and wrap foil around garlic bulb, creating a sealed up package. Place garlic onto baking tray with cauliflower and put in oven to roast for at least 1 hour or until cauliflower and garlic is soft. At that point, remove from oven and open garlic package and let it cool a bit.

In a soup pot or dutch oven, pour in enough vegetable broth to cover the bottom of the pot. Over medium heat, bring broth to a bubble and add onion. Saute onion, stirring frequently, until translucent, adding a bit more broth and turning down heat if necessary to prevent burning.

Add roasted cauliflower, the rest of the broth, mirin and thyme. Pick up garlic by holding it in one hand with the aluminum foil still wrapped around it's base and squeeze out all of the roasted garlic into the pot. Increase the heat and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and, using a hand-held immersion blender, puree soup. Return to heat and simmer for 20 minutes. Taste soup and season with sea salt and pepper. Serve immediately or let cool and refrigerate.

For another take on a roasted cauliflower soup, check out Susan's recipe from Fat Free Vegan.


JL goes Vegan said...

I can practically smell the cauli and garlic roasting. Mmmmmm.

Katie said...

sounds really good - you inspired me to get both of her cookbooks since they are so easily adapted for E2! This sounds fantastic, going to try it this weekend!

purplegrape. said...

Thank you for sharing the recipe!!

.., soup gets better with age!! ( up until a certain point...)

Xx Yas


Virtually Vegan Mama said...

yum! I need to set up that printable version link...it's on my list! what books did you purchase? did you get chef aj's by any chance? I want to pick that one up

lani said...

have you seen Susan's recipe for Roasted Cauliflower Soup on fat free vegan? the only difference is that she uses nutmeg and a potato

Wendy (Healthy Girl) said...

Lani-No I had never seen Susan's recipe, but now that you pointed it out, I added a link to it in this posting. I love to give readers variations on themes! So thank you so much!

Virtually Vegan Mama-Yes, I did purchase Chef AJ's new book. It might not arrive for a few weeks though! I will certainly talk about it here!

Sherry D. said...

Hi Wendy,
I am a vegan blogger and new E2 convert (in prep stage)so I am so excited to have found your beautiful site and amazing recipes. I will start sharing your info on my blog as well as I begin the E2 journey. Will you please share how to find and install the printable option. I have been seeking this knowledge forever to be able to share healthy recipes with my readers as well. You are wonderful thank you.

wendy said...

Hi Wendy,
This recipe looks amazing and I even have the ingredients on hand :). I have been following E2 and Fuhrman since January 1 and have lost 15 lbs.! I am a Whole Foods Team Member and am a believer in the Nutritarian/Plant Strong lifestyle. I will be going to Fuhrman's health immersion program next month! Yay!
Wendy (too!)

Wendy (Healthy Girl) said...

Sherry-yes, I will do that, either in a blog posting dedicated to it or I will link to it in the next blog posting.

Wendy-I'm so glad you found my blog. I'm so jealous that you are going on the immersion! Give Dr. F a kiss and a hug from me (he has no idea who I am though)!

Health Seeker's Kitchen said...

This looks delicious!!

Kathleen @ KatsHealthCorner said...

Oooh, yummy!!! Thank you SO MUCH!!! :D

Lillian said...

Wendy, you seem to read my mind...I was just thinking to search for a good cauliflower soup recipe and to my glee, the next day this arrived in my inbox...you are making my journey that much tastier....thanks again...

Marty said...

Wendy, I have a cauliflower head waiting for me in my fridge, and I know what I'm going to do with it tonight (though obviously improvise with 1 head and not 2 - a fav of mine - improvising that is).

After reading this post, I ran out and bought Clean Food, it is a wonderful cookbook! I also have been following the E2 Diet since the book came out and I saw him on Dr. Oz with the rancher from Texas(?) who'd changed his diet and life switching to the E2 diet.

Love your before and after pics and cholesterol #! I'm trying to educate my friends of the benefit of a plant-based diet (i'm vegan and celiac), or at least reducing their meat consumption, firstly because of the savings, and secondly for health benefits. It's really difficult for many!

One friend last night said to me "Don't try to change me to a vegetarian, I need lunch and dinner meals that are quick and easy!" I had suggested it because she's struggling financially and I know consuming less meat and dairy would help with her budget and weight.

It's baby steps and helping someone who has not had the time to spend time in the kitchen because of their lifestyle and work situation.

Simple recipes rock! One of my E2 favs is the Kale Butter! I make it with any greens I have on hand - collards last night with a mix of soaked walnuts and pecans. If you've not tried it, it's a wonderful dip or spread (esp on a Van's gluten-free, vegan waffle for breakfast).

crystaljewellery said...

thank you for your share

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