So much has happened since I last posted that it would be many posts before I got to this particular writing. In case you don't remember (because it's been, like, forever since I've written anything) , I like to cook using fresh ingredients especially if it's come straight from our homestead.
This recipe I'm going to share with you, comes from Two Peas &a Their Pod website, but I tweaked it to suit me and my ever shrinking food list. So without further adieu, I give you a a comfort food that is easy on the gut.
Roasted Creamy Cauliflower Soup
1 large head of cauliflower chopped
1 tbl olive oil
3 cloves of garlic
1/4 c unsalted butter
1 onion chopped
2 carrots chopped
2 celery stalks chopped
1 bay leaf
1/2 tsp dried thyme
1/4 c rice flour
qt. Of homemade chicken stock or two cans of vegetable broth
1 1/4 c almond milk unsweetened
salt and pepper to taste
1. Preheat oven to 400 degrees. Place cauliflower and garlic cloves on a large baking sheet and toss in the olive oil. Season with salt and pepper. Roast in the oven for about 29-25 minutes, stirring once. Remove from oven and set aside.
2. In a large pot, melt the butter and add the onion. Cook for a few minutes. Add the carrots and celery, cook for a few minutes more.
3. Pour in broth and stir. Simmer for about 10 minutes. Stir in the milk. Salt and pepper to taste.
In this recipe, I omitted adding 1/2 c cheese and used rice flour in place of Regular flour. I am gluten free, dairy free, and we keep the salt to a low level (for my hubby). This soup was amazingly satisfying and very delicious.