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(3 votes, average: 4.30 out of 5)
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This velvety Roasted Cauliflower & Goat Cheese Soup is soothing, completely delicious, and unbelievably good for you. It uses a whole head of cauliflower, stalks and all. Roasting enhances the natural sweetness of cruciferous veggies like cauliflower, and aromatics like garlic. It is this sweetness along with the tangy creaminess of the goat cheese that makes this soup so very special. Goat cheese is easier to digest than cow’s milk. If you’re on chemo anything that’s easier on digestion is a gift.
Preparation
1. Preheat the oven to 400 degrees.
2. Toss the cauliflower and garlic cloves with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet and bake until nicely golden, about 25-30 minutes, turning halfway through. Peel garlic. Set aside.
3. Heat olive oil in a pot over medium-high heat, add onions and bay leaf and cook until translucent, about 5-8 minutes. Add the roasted cauliflower, garlic and a pinch of salt. Cook, stirring for 3 minutes. Add stock and bring to a boil. Cover and simmer for 20 minutes.
4. Pick out the bay leaves. Using an immersion blender or pouring into a regular blender, blend soup until very smooth. Return to pan and stir in goat cheese over medium heat stirring until the cheese has melted. Taste for seasonings and serve with a sprinkling of paprika.
Ann's Tips and Tricks
The kind of goat cheese you use is very important. Stronger tasting aged goat cheeses won’t work for this. For best results, choose a mild, spreadable goat cheese log with the texture of cream cheese and no rind.
If you have any leftover roasted cauliflower use it for this soup. If you are fatigued from treatment or pinched for time you can skip roasting the cauliflower and just add it raw in step 3. Raw cauliflower will probably need to be simmered longer by about 10 minutes, or until it is very tender. The taste will be a little less rich, but delicious nonetheless.
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