With the cooler weather approaching, we both start scouring the internet for soup recipes.
I had a back log of cauliflower hanging out in my fridge, so my focus quickly became finding a soup recipe that involved a lot of that. Enter roasted cauliflower soup. What intrigued me about this recipe was the inclusion of hummus, I’m a big fan of the stuff.
- ½ cup raw cashews, soaked for at least 2 hours
- 1 head of cauliflower
- 1 small potato
- 1 whole small garlic bulb
- 2 tablespoons olive oil
- ½ cup hummus. We used Fontaine Sante-caramelized onion
- ½ cup cooked quinoa
- 900 ml of chicken broth
- 2 teaspoons of tahini paste
- Salt + pepper to taste
- Additional garlic if desired
- Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
- While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of olive oil. Season with salt and pepper.
- Cut the top off the garlic bulb so that some of the cloves are exposed. Drizzle with the remaining oil and season with salt and pepper. Wrap bulb in tinfoil and place on the sheet with vegetables.
- Roast for 20 - 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don't have to be totally soft because we'll be blending them later).
- Check the garlic after 15 minutes to make sure it isn't burning. Allow the veggies to cool slightly then add them to a high powered blender.
- Squeeze/spoon the garlic out of skin and add it to the blender as well.
- Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa.
- Pour in liquids, tahini and additional salt and pepper. Blend on high until smooth and creamy. Taste and adjust seasonings as desired.
- Serve warm topped with hot sauce, more garlic and some crunchy croutons or crackers, if desired.
The original recipe from Simply Quinoa is vegan, which I am not, so I didn’t hesitate to use chicken broth. The results were delightful. I loved the addition of the hummus, it added richness and texture to the soup. I put hot sauce and some fresh parsley to mine.
Similar to the way we transition from white to red wine, it is time to move away from salad and embrace soups.
A few more soup recipes to try: