During the summer months, one of our favourite ways to eat our veggies is straight off the barbecue or the smoker. Grill marks, charred skin and the natural sweetness of vegetables from bok choy to mushrooms to asparagus to roasted peppers. Ahh, summer… slather us in sunscreen and pass us a cold one. During the winter months, our favourite way to prepare vegetables (and keep the condo warm) is roasting them in the oven, especially beets, cauliflower, carrots, garlic heads and butternut squash. The dry heat of the oven caramelizes the natural sugars in vegetables, bringing out an elevated and layered depth of flavour. Ahh, roasted veggies… grab the Vitamix, pour in some broth and make soup. And soup is exactly what we made, roasted cauliflower soup.
Our plant-based roasted cauliflower soup is nutty, toasted and sweet with the perfect amount of earthiness in every bowl. Top it with breadcrumbs, chives and cauliflower florets with a drizzle of olive oil and serve hot on a cold day. What’s your favourite winter soup?