Cauliflower Soup: Better with Air Conditioning

There are so many good veggies at the market now. I got an incredibly gorgeous golden cauliflower recently at Sunset Valley.

My usual method of cooking cauliflower is roasting – I find it really brings out the flavor without having to add much of anything else, except for a little bit of butter and salt.

I’ve been eating a lot of soup lately, so I tried a creamy cauliflower version.

To start, I chopped the cauliflower and roasted it until it was golden brown.

As it was roasting, the house got hotter and hotter. That’s not so unusual, but the air conditioning was on. I checked the vents, and air was coming out, but it wasn’t cold. Uh oh. Now, I had roasting vegetables and I had to eat a bowl of hot soup pretty soon.

I added the cauliflower to a pot of sauteed carrot, onion potato and vegetable broth and boiled it all together for a few minutes.

I added fresh milk and parsley and whirred it with a hand blender until it was smooth-ish (I like some texture).

The result was delicious, and really pretty. I love the pale orange color. I’d thought about adding some Full Quiver Cheddar for sharpness, but I forgot. (I blame the heat.) It was good, even without the cheese, but I may try it next time.

Eating hot soup in a hot house is not the most comfortable thing in the world, but when the soup turns out really well, it isn’t all that bad.

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