Rainy days are my thing. It’s not an exaggeration to say that I bounced down the stairs this morning. Bob said something like, “Babe, are you smiling because its raining?”. Yes, I was. He knows me too well. Having a rainy day meant that I opened up the windows, and decided to make soup. I love the idea of this soup, because it’s both comforting and healthy, so I quickly got to work prepping ingredients. Bob mentioned previously that he can’t stay out of the kitchen when I’m up to something, and he proved that once again today. I was breaking the cauliflower into sizable pieces, and he suggested popping it into the oven to roast it. Smart, that way we could enjoy a roasted flavor throughout the soup! I tried to shoo him away, but I was secretly happy for the company.
- Olive oil
- 3 garlic cloves (chopped)
- ½ head of cauliflower (chopped)
- 1 medium zucchini (chopped)
- 2 large potatoes (chopped)
- 1 large white onion (chopped)
- 4 cups chicken broth
- Salt & pepper to taste
- FOR GARNISH
- Sour cream
- Olive oil
- Preheat oven to 400F.
- Spread chopped cauliflower and zucchini on a baking sheet, drizzle and toss with olive oil.
- Roast for 10-20 minutes until browned on one side.
- While roasting, prepare the rest of the soup.
- In a medium-large pot, add a drizzle of olive oil on medium-high heat.
- Once heated, add onion, sauteeing until fragrant and slightly translucent.
- Add garlic, cooking for an additional minute.
- Add broth, and potatoes, bringing to a boil.
- Once boiling, reduce heat to medium, add roasted cauliflower and zucchini, allowing to simmer 10-15 minutes until potatoes are cooked through.
- Using an immersion blender, puree soup to your desired consistency, and season to taste.
- Serve and garnish with a spoonful of sour cream, a drizzle of olive oil, and fresh thyme.
Thyme, salt and pepper complimented our soup so well. That’s really all it needed! Our garden zucchini, roasted cauliflower, and baby potatoes were wonderful on their own. I decided to purée the soup a little less, since I prefer a more textured soup. Eating this mid afternoon with some Beer Bread made for a perfect pairing!