Yield: 6 servings
After
a long (or short if there are kids involved) hike on a cool day, what is more rewarding
than serving up a piping hot bowl of creamy soup – yet this cream of roasted
cauliflower soup is like Houdini! It is
magical, enigmatic and we’re just referring to the taste, wait till you get to
the composition. This soup will amaze
even the biggest skeptic of vegan dishes.
What is so remarkable about this soup is that everyone swears it is made
with cream or some sort of dairy product.
Curiously, there is no dairy and that’s where the magic comes in. The key ingredient is rice, which thickens
the soup and gives it body without the calories or fat of dairy products. Coating the cauliflower in good olive oil,
sea salt and cracked pepper before roasting, creates a mesmerizing, caramelized,
nutty flavor. So good, it might not make
it to the soup. Make this soup ahead of
time, freeze and hope it does not magically disappear before making it to the
campsite. We warned you, this soup will
put a spell of you!
ingredients:
to roast cauliflower:
1 cauliflower head, chopped into small florets
1/3 cup olive oil
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
For soup:
roasted cauliflower
1 cup cooked rice (we like Basmati or Jasmine for a little
extra flavor)
3 cups water
¼ teaspoon fresh cracked pepper
sea salt to taste
chives for garnish (optional)
at home preparation:
prep time 15 minutes · total time: 40 minutes
Preheat oven to 425°F (218°C). In a large
bowl, toss cauliflower, olive oil, sea salt and pepper until uniformly
coated. Transfer mixture to baking sheet
and cook 30-45 minutes turning occasionally until cauliflower becomes evenly
cooked and tips become caramelized brown.
Cook rice according to directions. Add cooked rice, roasted cauliflower, water,
and pepper to a blender. Blend until
silky smooth. Thin soup with additional
water if needed and salt to taste.
Once
the mixture is cool, place soup in a freezer bag and freeze until frozen solid.
campsite preparation and presentation:
total time: 10 minutes
Remove soup bag from your cooler and add contents plus 2
tablespoons water to a saucepan. Stir occasionally. Cook until piping hot. Serve immediately,
garnish with chives and pair with warm, buttery bread heated on your fire!
recommended campsite
gadgets and gear:
saucepan
heat
resistant spoon
cook’s notes:
Make extra soup to be stored in the freezer and serve for
dinner at home when life is a little crazy during the week.
Remember Better·Living·Is·Surprisingly·Simple™ in the outdoors.
Magical Vegan Cream of Roasted Cauliflower Soup · Enjoy
