Sometimes I make a recipe mistake and it turns into a recipe success, which is exactly what happened with this soup! These cold winter nights just make me crave soup, so I decided to make a Cauliflower Soup recipe from a new cookbook. But I always put my own spin on cookbook recipes, based on whether or not I have all of the ingredients. The cauliflower I used was actually really small after I cut off all of the stems and leaves, and I ended up having a lot more onions, leeks and garlic than cauliflower. I figured it would still taste okay, and it tasted like a deliciously creamy oniony cauliflower soup.
Makes about 6 cups
1 head of cauliflower, roughly chopped
1 medium white onion, roughly chopped
1 leek (only the white and light green part), roughly chopped
4 garlic cloves, peeled and roughly chopped
1 tablespoon of vegetable oil
1 teaspoon of salt
1 teaspoon of pepper
4 cups of vegetable stock
3 Bay leaves
3 sprigs thyme
1/4 cup of non-fat Greek yogurt
1/4 cup of half & half
- Preheat the oven to 350 degrees.
- Toss the cauliflower, onion, leek, garlic, oil, salt and pepper in a bowl until all of the vegetables are evenly coated. Spread the mixture on a baking sheet and bake for 25-30 minutes. The vegetables should be slightly charred.
- In a soup pot, combine the vegetables, stock, Bay leaves and thyme sprigs. Simmer for 20 minutes.
- Remove the bay leaves and thyme sprigs. Add the Greek yogurt and half & half.
- Use either an immersion blender or regular blender to puree the soup. If needed, season with salt and pepper. Serve warm and enjoy!