It’s spring.
But there’s snow on the ground.
And I’m not happy about it.
[Yes, I’m aware I just started one sentence with the conjunction “but” and the very next sentence with the conjunction “and”… I’m not trying to win any English contests here.]
We’ve had a few spring-like days here in New England, but one peek outside, and you could easily be fooled into thinking it’s December.
At least I have a batch of this warm, comforting, hearty soup to combat the lingering wintertime blues.
Cauliflower is roasted with onions and garlic, then pureed with chicken or veggie stock into a thick soup. I drizzled my initial bowl with olive oil and topped it with some crispy cauliflower “crumbs”; you know, the little bits that you pick off of the baking sheet and snack on while you wait for the florets to cool. Just me?
Although delicious the first way, some might prefer this soup jazzed up with some additional flavors; a job well-suited for the classic buffalo-blue combo.
I may not have warm weather, but I have soup!
Roasted Cauliflower Soup {Two Ways}
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: blender roast entree main soup/stew vegan vegetarian cauliflower winter
