Since we’re making cauliflower soup let’s start by chopping up a head of cauliflower!
Put it on a baking sheet, drizzle it with olive oil and season it with sea salt, fresh pepper, and a tablespoon of curry powder.
Go ahead and pop this into a 4oo degree oven for 25-30 minutes or until it is fork tender.
Next dice up 5 small yukon gold potatoes. Throw those on a baking sheet, drizzle them with a bit of olive oil, season them with salt and pepper then pop them in the oven next to your cauliflower.
Your potatoes may take a few more minutes than your cauliflower to roast so keep an eye on that!
While your veggies are roasting lets work on our broth!
In a soup pot crisp up a few slices of chopped bacon. Once your bacon is nice and brown take it out but leave the fat rendered behind…
In that same pot saute one diced white onion…
2 to 3 cloves of garlic…
And a palmful of fresh chopped rosemary.
I think rosemary is my most favorite of all of the herbs, but don’t tell basil I said that! Her ego can be very easily bruised.
When your garlic and rosemary become fragrant in the pot (about 1 minute) to it add 3 cups of chicken broth…
1 cup of heavy cream…
1 tablespoon of balsamic vinegar and season your broth with some salt and pepper.
You won’t really taste the balsamic but it will help cut through the creamy creaminess of this soup.
Bring this pot to a boil then take it off of the heat.
Is your cauliflower done yet?
Once it’s done roasting let it cool for a minute then put it in your blender.
If you don’t own a heavy duty blender don’t worry. Use the blender you have and just blend this soup in batches!
Throw your roasted potatoes in there as well…
Now slowly pour in your broth and blend away until you get a nice smooth soup.
If you want a more chunky texture you could puree half of the veggies and slightly blend the other half.
Totally your call!
Once you’ve achieved your desired soup texture pour it back into the pot to heat it back up. Don’t forget to taste it to make sure it’s seasoned enough!
While our soup is heating up lets make our kale chips.
I used to not like kale chips because I thought they were trendy and I’m not the biggest fan of most trendy things.
Then I ate them and completely understood why people love them. Because they are really stinkin good!
Roughly chop a few leaves of kale, drizzle them with some olive oil, season them with a pinch of salt and bake them in a 300 degree oven for 15 -20 minutes or until they are nice and crispy.
Trendy isn’t so bad when it taste this good!
Dish up a big bowl of this creamy, hearty soup, top it with some of that yummy kale and don’t forget the bacon!
Thank you again to The Grange for giving me the opportunity to create a dish I might not have ever thought up without this super fun contest.
Wish me luck and enjoy!
- 1 head roasted chopped cauliflower
- 5 small yukon gold potatoes
- 1 tablespoon curry
- 5 slices chopped bacon
- 1 chopped onion
- 2-3 cloves diced garlic
- handful chopped rosemary
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon balsamic vinegar
- salt, pepper to taste