Roasted Broccoli and Cauliflower Soup

We need to go to the grocery store.  Like bad.  Like probably three days ago.  Oh well.  We have tons of pasta and beans, as well as a fair supply of wine, but not much else.  We don’t even have yogurt right now because one of the little jars for the machine has mysteriously disappeared in our 1150 square foot mansion.  Good thing I ordered a whole new set of jars from Amazon (so I can make multiple batches) the other day and that set has an extra jar!!  I bet the cat stole it…she’s always out to get me.  There is no pizza dough (although there are two pieces of leftover green olive and garlic pizza that we ordered last night because neither Jake nor I wanted anything to do with cooking), there is very little cheese, and there is not a bit of romaine or spinach with which to make a salad.  I did notice this morning, however, that there was an unloved cauliflower and bag of broccoli florets languishing in our crisper.   What to do?  What to do?  And the answer is SOUP!!  My love for roasted cauliflower is no secret, but I’ve never roasted broccoli before.  I wanted something simple, easy, and that would highlight the flavors of these two vegetables.  I cobbled this soup together from two recipes that I found online (cited below–check them out…they look good) and my Roasted Curried Cauliflower Soup.  What follows is what came out of my need to feed my family and use up some very nearly past their prime vegetables!

Roasted Broccoli and Cauliflower Soup

Inspired by The Vegan Yogi and The Italian Dish

Ingredients:

*1 head (smallish) cauliflower

*1 12 oz bag (or 1 head) broccoli

*3 tablespoons olive oil

*6-8 cloves of garlic

*4 cups vegetable broth

*1 medium potato

*Salt and pepper to taste

(*2 tablespoons of Bragg’s Nutritional Yeast Seasoning–optional–adds a nutty and slightly cheesy flavor)

To Make:

*Preheat the oven to 400 degrees.

*Cut both the cauliflower and broccoli into manageable florets.

*Toss veggies and garlic in a bowl with olive oil, salt, and pepper.

*Spread onto a baking sheet, and when oven is ready roast for 30-40 minutes. (I check them about 20 minutes in to toss them again and make sure that they are roasting as evenly as possible)

*While veggies are roasting, chop the potato and add it and the vegetable broth to a stockpot.

*Bring to a boil, and then let simmer.

*Once the vegetables are roasted and tender, add them to the pot with the broth and potato.

*Add the Nutritional Yeast Seasoning, if using.

*Cook like this for 10 minutes.

*After 10 minutes, blend with an immersion blender until you reach your desired texture.

*Cook on low for another 10 minutes and then serve.

Survey Says:

This is fantastic!  Super-filling and tasty!  Gemma gobbled up her bowl, as did Jake and I!  It’s definitely not pretty, but it is a main course kind of soup that would be great with a simple salad.  So there you have it.  I managed to feed the family without making a trip to the store.  But we seriously have to go tomorrow.  We’re out of coffee and coffee filters.  Coffee trumps food every time.

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