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Soup Jazz Sunday: Roasted Cauliflower Soup and Sonny Rollins

Most weekends, Emily Eagan gets together with her loved ones to cook a big pot of soup and listen to music. She shares the result, Soup Jazz Sunday, with HOMEGROWN. Stay tuned for another helping!

I’m always on the lookout for a new vehicle for consuming cauliflower, and this recipe for roasted cauliflower soup hit the spot for our gang!

 

WHAT YOU’LL NEED:

» 1 medium head of cauliflower, trimmed

» 4 medium Yukon gold potatoes, scrubbed

» 1 medium-large white onion

» 2 cloves of garlic

» 1 Tbsp thyme

» 2 Tbsp oil

» salt and pepper

» juice of 1/2 lemon
» 5-6 cups vegetable stock

 

We were particularly hungry Sunday night, so we had a little platter of Brie, prosciutto, apple, and bread while our veggies were roasting.

 

WHAT TO DO:

Preheat the oven to 400 degrees F. Remove and discard the cauliflower’s core then chop the rest into rough florets.

Give the onion and potatoes a rough chop, aiming for a consistent size so that everything cooks evenly. Place the florets, potatoes, and onion in a roasting pan and toss with olive oil, salt, and pepper.

 

Roast the vegetables for about an hour, giving them a few shakes and flips during cooking. When done, remove from the oven. Squeeze the lemon over the hot veggies and toss, scraping the browned bits off the bottom. That’s the good stuff!

 

Once the vegetables are cool enough for you to handle, start blending them in batches with the stock. Add the fresh thyme and minced garlic. Purée until smooth then pour into a big soup pot. Continue blending in batches until you’ve used up everything.

Heat the soup over medium until it boils, then let it simmer over low heat for 5 or 10 minutes. Add more salt and pepper to taste, as well as stock or water to thin the soup, if desired. We garnished our soup with sprigs of fresh thyme—don’t eat the stems!—and some shredded Parmesan cheese. (Without the cheese, this soup is vegan!) Enjoy!

PLAYLIST:

I have to give a little shout out to the lovely artist of “Can’t We Be Friends” (track 8 on this playlist), my Hadley neighbor and four-time GRAMMY nominee Karrin Allyson!

 

MORE EDIBLE GOODNESS:

• Still hungry? Get more Soup Jazz Sunday recipe and playlist pairings!

• Browse farm-share-friendly recipes in the CSA Cookoff!

• Give HOMEGROWN Life blogger Rachel's cream of roasted fennel soup a simmer!


ALL PHOTOS: EMILY

 

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