Roasted Cauliflower Cream Chowder
Fall is soup time. This is a smooth, creamy, and healthy side dish perfect for those colder nights.
Equipment
- blender
Ingredients
- 1 cauliflower head roughly chopped
- 4 garlic cloves minced
- 1 tbsp extra virgin olive oil
- 3 tbsp butter
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1/2 tsp thyme
- 1 bay leaf
- ¼ flour
- 4 cups vegetable broth
- 1½ cup almond milk
- ½ cup nutritional yeast
- sea salt and pepper to taste
Garnish
- croutons
Instructions
- Preheat oven to 400 °F and line a baking sheet with parchment paper.
- Spread the cauliflower on the backing sheet. Add the garlic and drizzle everything with olive oil. Toss to coat. Roast for 25 minutes or until slightly charred, stirring halfway through.1 cauliflower head, 4 garlic cloves, 1 tbsp extra virgin olive oil
- While the cauliflower is cooking, melt the butter in a large pot over medium heat. Sauté the onion until translucent. Add in the carrots and celery. Cook for another 5 minutes.3 tbsp butter, 1 onion, 2 carrots, 2 celery stalks
- Once the cauliflower is done, add it into the pot along with the bay leaf and thyme.1/2 tsp thyme, 1 bay leaf
- Sprinkle the flour over the vegies and cook until it disappears. Pour in the broth and stir. Bring to a simmer and cook for 10 minutes.¼ flour, 4 cups vegetable broth
- Lastly, stir in the milk and yeast. Season with salt and pepper to taste. Use an immersion blender to blend until smooth and creamy. Serve warm with croutons.1½ cup almond milk, ½ cup nutritional yeast, sea salt and pepper to taste, croutons
Author: Zack
Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.
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