Roasted Cauliflower soup

I saw this image on How Does She’s Facebook page today and it couldn’t be more accurate.

 

Yesterday such nice and well temperature over zero nearly getting into warm and today the same dark and cold day again as we already had enough. Lately I hears some news that last year around this date it already getting into springtime, but this year springtime seams to be far aways. I really can't stand this cold days anymore. 

 

-------------------------------------------------------------------------------------------------------

Well this soup may take you some time to cook but it's worth it, cause it's roasty taste is just that good and you will be glad for doing it so. I for mine really liked the taste.


roasted cauliflower soup with roast-y onions + rosemary


 

serves: makes a large batch

soup:
1 large head of cauliflower, trimmed
1 lb yukon gold potatoes, scrubbed (I use yukon because of the waxy/creamy quality)
2 cooking onions, papery skin removed
1 sprig of fresh rosemary (mine was particularly lush, so perhaps 2 normal sprigs is advisable)
2 tbsp oil
salt and pepper
juice of 1/3 of a lemon (like 2 teaspoons)
5-6 cups vegetable stock

Topping:
toasted bread with some of your favorite oil and herbs

Direction:
Preheat the oven to 400 degrees F.

Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 9 x 13 glass baking dish.

Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well.

Chop the onions into rough 1-2 inch pieces and toss them into the dish. It doesn’t matter if the layers stick to each other.

Remove the leaves from the rosemary sprig and chop/mince them up. Sprinkle the rosemary over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, herb and seasoning.

Roast vegetables for about an hour, flipping and tossing them here and there with a metal spatula/spoon to promote even browning. When done, remove from the oven and squeeze the 1/3 lemon over the hot vegetables (I just drop the lemon into the warm pan when I’m done so that it can release some oil too). Using your metal spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.

Once the vegetables are cool enough for you to handle, start blending them in batches with the stock.

Purée until smooth and pour into a big soup pot. Continue blending in batches until you’ve used up everything. Heat the large soup pot full of purée over medium heat until it boils. Add more stock or water to thin the soup out if necessary and adjust seasoning to taste.
Serve hot with the topping.

----------------------------------------------------------

 

Sweet Pepper Chutney

 

Ingredients

450 g red, green and orange peppers
900 g bramley apples
675 g onions
900 g tomatoes
2 tsp paprika
1 tsp cayenne pepper
2 tsp ground black pepper
1 lt pickling vinegar
250 g fruit sugar

How To Cook

Wash the peppers and cut them in half. Then remove the stalk and any seeds and chop the peppers finely.

Peel, core and dice the apples, then finely dice the onions. Wash and dice the tomatoes and place in a large preserving pan.

Stir in the paprika, cayenne pepper and ground black pepper, mixing well, and then stir in the vinegar and bring to the boil. Allow the spiced appleas, onions, tomatoes and peppers to simmer for about 45 minutes until softened.

When the fruit and vegetables are ready, spoon in the fruit sugar, stir until dissolved and continue to simmer until desired consistency is reached.

Pour into warmed jars, cover and label. Store in a cool dark place for at least three months before using.