Roasted Cauli-Garlic Soup - VEGAN

It was a bit cold yesterday, and grey and rainy - a cool, wet, spring day. I'm not complaining, everything looked very green and I was a bit chilled so the weather made the perfect excuse for a spring soup.

I had saved a recipe on pinterest that looked interesting so I hunted it down to determine if I had the ingredients required and it looked makeable for a big, warm pot of dinner.  Here is the original pin from the recipe that inspired my version of this soup.  I had a bit of a time pulling up the original recipe on mobile as the blog has so many ads and I kept accidentally clicking on them.  It made the original recipe on the phone an annoying experience - watch out.

What caught my attention when I found the recipe was that the soup called for the addition of hummus - that to me seemed wonderfully odd and I liked it!  I have a vegan lasagna recipe that uses garlic hummus mixed with tofu to create the "ricotta cheese" filling and it works really well so I felt good about trying hummus in soup.

Ingredients for Roasted Cauli-Garlic Soup

(I prefer to use all organic ingredients)
1 large onion (white yellow or red)
1 large or 2 small heads of garlic
1 small head of cauliflower
1/2 cup smooth and creamy hummus
1/2 cup quinoa
1/2 cup raw cashews
32-48 oz vegetable broth
1/2 lemon or 1/4t dried lemon peel
1/4 c fresh chopped cilantro
olive oil
salt and pepper

Photo directions -- here goes.

Set a 1/2 cup (mine was heaping) of raw cashews in a bowl and cover with boiling water.  Since I had to set the kettle to boil, I went ahead and enjoyed a cup of tea.  I left the cashews soaking about one hour 15 minutes.

 
Start the quinoa cooking according to package directions.  I used tri-color quinoa.

Prepare veggies for roasting.  I managed to get them all on one pan, lined with baking paper.  For the garlic heads I just cut off the very top of each.  Drizzle the veggies with olive oil and season with salt and pepper.  I roasted the veggies on convection roast at 425F for about 30 mins.  The most important thing is that the cauliflower be soft enough to stab a dinner fork into.

I usually turn the veggies half way through the cooking to get them browned on all sides.  This was half way.

I pulled asided some of the smaller cauliflower pieces to add back into the soup whole for a bit of bite to the pureed finale.

Into the blend went the big chunks of cauliflower and all of the onions.  I also added enough broth to each blender batch so that the blender could do its thing without the mixture being too thick.  My broth was room temperature so the batch wasn't very hot.  If you are blending hot ingredients and especially pureeing a soup - remember to remove the center section from your blender top so that the steam doesn't make the blending dangerous.

I ended up using about 1.5 of these containers by the time the soup was done.  How much broth you use will depend on how thick you want your final product or how much help your blender needs to smooth and blend your ingredients.

Here is the blended cauliflower and onion.

Next, pop the roasted garlic cloves into the blender.  Then add a heaping half cup of hummus.  The original recipe creator called specifically for Sabra hummus because maybe they sponsor her? But I don't use Sabra since their soybean oil and other ingredients are GMO and I avoid all GMO products.

 

I think the original recipe called for garlic hummus but I didn't have that - mine was original which is why I used two small heads of roasted garlic in my recipe.

 

It was a bit smoother and thinner and I did add more broth.

 

 

 



Next in - the cashews and quinoa!  Crazy but awesome - love the inventiveness of this recipe by the original creator.

I have a large blender so the entire recipe filled it to the top but it did fit.  Add the blended ingredients all at once or in batches to a soup pot.  Once in the pot, I added more broth until I had the consistency I was looking for and then added in the reserved pieces of cauliflower.

Taste the soup and season.

I added quite a bit more salt but the soup tasted like it needed a bit of brightening up.  I felt like half a lemon squeezed in would have done the trick but I was plum out of lemons.  However, on my last trip to Mom's Organic Market, I had picked up some dried lemon peel from their bulk spice section.  I used about 1/4 teaspoon, maybe a bit more... I didn't measure.  That definitely brightened things up but I thought the soup still needed something herb-y.  Cilantro seemed like the right thing.  I had frozen some freshly chopped cilantro about a week earlier so I grabbed it from the freezer and dumped in the whole bit.

I stirred it in (about 1/4 cup in total).  I tasted again, added a bit more salt, thinned the soup a tad bit more and claimed it ready for dinner.

The original recipe calls this soup a chowder.  It uses a potato and miso paste.  I didn't have either so my recipe differed that way as well.  Also - the original doesn't use the roasted onion but since I wasn't going to use Miso paste I thought I needed the added flavor of the onion.  This soup didn't say chowder to me, it was more like a nice thick bowl of soup puree.  It was delish.  Enjoy. Cheers. Sher.

Roasty Toasty

This post title has nothing to do with the roasty toasty feeling I got when we FINALLY had our first fireplace fire last night (It was 61 degrees F on Christmas eve! so the holidays didn't see a single fire).
I also woke up this morning to the first snowfall of 2015.  It was just starting to salt the yard in white when I woke up and it's continued all day tho. with minimal accumulation.

And, it's quite cold now - truly feels like winter.

What I actually mean by Roasty Toasty is a bit of kitchen talk here.  Do you roast? I mean vegetables?

To me, roasting veggies is like the cooking secret that makes superb vegetables seem almost too easy. If in doubt - roast it out!  I mean, I roast every vegetable I can and when I serve it the reviews are nothing short of rave.

What do I roast? Cauliflower, Brussel Sprouts, Carrots, Onions, Garlic, Broccoli, Zucchini, Eggplant, Squash, Potatoes, Peppers (yes, I know, some of those things are not technically a vegetable).  But seriously, there is no better taste than a roasted veggie.

I am not a big cooked carrot lover but roast me some carrots and I could eat a bushel.

Don't know how to roast - well here are few tips:

TIP#1: keep it simple
TIP#2: there aren't many rules and those that there are can be altered
TIP#3: don't be afraid to try
TIP#4: roast different types of veggies separately because some cook at a different speed

Last night I made roasted carrots, potatoes and onions to accompany our salmon.

Here's what I do:

Grab some carrots.  I find skinny ones work best.

Give their tops a chop.  I use my kitchen scissors.

Give them a little bath to free them of any excess earth.

Add them to a baking pan.  I have used cake pans, pie pans, cookie pans, jelly roll pans, etc.  I find they do best in metal.  I have also started using parchment paper and they work well on the paper which saves a bit on the cleanup as well.

Drizzle them with oil.  I'm sure you can experiment with oils, I tend to use Olive Oil.  And they don't need a ton, seriously just a drizzle.

Give them a bit of flavor.  For the carrots I simply ground some pepper and then ground some pink salt.

Since I also did potato and onion, I'll show you those as well.

Peel the onion and give it a rough chop.  I cut my potatoes randomly and try to keep the sizes similar.  I don't bother to peel the potatoes unless the outside is really bad looking or they are a bit older than they should be.  And any type of potato does fine - these are organic redskins.

For the onion, it was just oil and a tad bit of sea salt.

For the potatoes it was oil, salt, pepper, rosemary, thyme and a little dash of granulated garlic powder.

(by the way - the potatoes do well with all types of experimental flavors - I love to do them with curry powder or mexi-spices - just add whatever goes nicely with your dinner, I'm sure it will work).

Then, just pop them in the oven.

I usually put mine on convection roast but I've also done just the bake setting as well.  If I have to cook something other than the veggies at the same time, I adjust to make it all work but for the most part I roast at 425F.  I'd say 400F to 450F is all good.  I also try to keep the roasted veggies etc on the top rack but when I use convection it really doesn't matter.

I try to keep like veggies together because potatoes take longer than zucchini for instance and if they are all mixed together, it's harder to pull out the ones that are done.

Timer? Well, I rarely use one.  I just look at them from time to time.  I do usually pull them out about 10 minutes in and use a metal spatula to give them a shuffle and flip them over a bit.  I'd say around 20 mins is average, a bit less for zuchini, a bit more when it's potatoes.  And by the way- the browned and burned bits are super yummy so don't worry about them.  They add to the flavor!

At the end of their cooking time they should look a bit like this.  These guys all cooked for about the same time which wasn't much more than 20 mins.  And bonus that the salmon took about the same time in the rack below.

The dinner was DELISH and so easy!

Brussels Anyone?

When your 19year old comes home from college and asks, "Mom, do you know how to make roasted brussel sprouts?" you'd better learn!

Apparently my brother-in-law makes them BEST - according to said son.  College son goes to school near my sister and brother-in-law who invite him to dinner every few weeks.

So, I text the BIL.  He texts back with super simple recipe.

So it's off to Trader Joes to buy some brussel sprouts.  Son accompanies and suggests THREE bags.

Here's the deal (I altered it slightly from BIL's recipe as I cut the sprouts before roasting).

Chop off any big stems.  Cut sprouts into halves or fourths long ways.  Place on baking sheet.  Drizzle with olive oil.  Add salt and pepper.

Place in 400 degree oven, shake every few minutes.

I put mine in the middle of the oven.  I roasted them for about 10-12 minutes.  My BIL roasted his whole sprouts for 30 shaking every 10 mins.

Remove from oven, place on dish and serve.  Don't forget all the little browned crispy leaves that fall off the sprout- they are almost as good as crispy kale or pop corn.

They were delish.  Tho. THREE pounds of them are a bit much for four people - we ate them leftover for many meals!