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!
Wonderful pureed soup!! I had to substitute a couple things due to dietary need. Any other pureed soups you could share? We have children on liquid diets and this will expand their tastes.
Thanks so much for trying the soup, we’re so glad you enjoyed it! You can check out some of the other soups on our blog here: http://theadventuresofbobandshan.com/category/lunch/soup/
This soup is so delicious! And so quick and easy. Definitely a keeper!
Thanks for sharing.
PS. Does this recipe freeze well?
Glad you enjoyed it, Angela! We haven’t tried freezing it, but I imagine it would be fine!
I loved this! I used purple potatoes instead for a beaitiful color! I also saved some small pieces of roasted cauliflower for the garnish and this was a stunning and simple soup!
May I just says thanks for: 1. A great website that works! 2. A recipe without a long, long tale about everything but the subject! 3. Great pictures! 4. A very easy website to become a part of without clicking this and that! 5. I’m sure there’s more, but this is off the top of my head! Thanks again!
Catherine Atkins says
Just made this recipe today and I am a fan! Simple, quick recipe to follow and very tasty! Great when on a budget. Looking forward to trying more recipes on here!
You’re absolutely right! We can’t wait to hear what you think of the other recipes :).
I never comment on these things, usually just pin them. I found your recipe last night while in the grocery store parking lot and after getting home and sampling the finished product, I wanted to comment and thank you for the sharing this DELICIOUS dish! I ate it with my roommate, and she even asked for your website. So thanks again, I’ll be bookmarking you for sure!
That’s great to hear! We appreciate you taking the time comment, it’s always nice to hear how the recipes turned out for other people.
Donna Moss says
Oh my gosh…
This is my new favorite soup, I have never never left a comment before in my life, but I just had to let you know that is soup is beautiful.
thank you for sharing your recipe.
Donna Moss says
PS. I veganised it.
Thanks for stopping by Donna! Glad you enjoy it 🙂
Thanks for this great recipe.
*I added a couple steps for anyone who’s interested:
1. Add a couple cloves of garlic (whole) to the roasting pan with the cauliflower and zucchini. The more garlic the better!
2. I blended the mixture as instructed, but left about two cups unblended for texture.
3. I added about 1/2 cup of parmesan 😉
That sounds delicious! Parmesan would be a great addition :).
Sounds great, question about the zucchini – do you peel before roasting? If the skin is on, I’d think there were itty bitty pieces of green / tougher slivers through the soup. Looks to be so velvety. I’m not of fan of the “texture” feel so I’d be going for silk soup.
It depends on your zucchini and your preference! The skin on our zucchini was still tender, so we just chopped everything up and threw it in, but had it been tougher we definitely would have peeled it first.