roasted cauliflower soup and heirloom tomato avocado salad

Oct 17

Oct 17 roasted cauliflower soup and heirloom tomato avocado salad

This cauliflower soup is so light, creamy, and comforting. I love the addition of the smoked paprika and pumpkin seeds. The soup pairs perfectly with the heirloom tomato avocado salad. The salad is refreshing and the flavors of the juicy tomato, creamy avocado, and pine nuts are all very satisfying. I love the burst of colors too :) By the way, it’s SO nice to be home and cook in a kitchen without having to haul all my cooking equipment and ingredients to the college residence hall kitchen. Never going to take it for granted!

“The soup was killer” -My dad

“Just what I needed to warm me up” -My sister

Roasted Cauliflower Soup

Recipe adapted from Mostly Plants

Serves 4

Directions

Preheat the oven to 425 degrees F.

Spread the cauliflower florets on a lined baking pan. Toss with a generous drizzle of olive oil (so that the cauliflower is coated), salt, pepper, and smoked paprika.

Bake the cauliflower for 25-30 minutes, or until tender and beginning to brown.

Meanwhile, begin preparing the soup. In a large stockpot over medium heat, drizzle 2 tbsp. of olive oil into pot. Add the onions and saute until translucent. Then add the garlic and stir for about a minute. Add the carrots and celery, and saute until they often, about 7-8 minutes. Sprinkle with salt and pepper to taste. Add the broth, one cup of water, and milk to the stockpot.

Once the cauliflower is out of the oven, add the soup and cauliflower into a blender or food processor. You may have to do this in two batches if your blender is not big enough to do it in one. If that’s the case, add 2 parts soup and 1 part cauliflower. Blend until smooth.

Once blended, add additional salt, pepper, and paprika if necessary.

Serve warm with a sprinkle of pepper, smoked paprika, pumpkin seeds, and garnish with basil.

Ingredients

2 tsbp. extra virgin olive oil

1 large head cauliflower, cut into florets

Kosher salt

Freshly ground black pepper

Smoked paprkia

1 yellow onion, chopped

6 cloves garlic, minced

1 cup carrots, chopped

1 cup celery, chopped

4 cups low-sodium vegetable broth

1/2 cup milk (I used unsweetened oat milk)

2 tbsp. raw shelled pumpkin seeds (pepitas)

Basil, to garnish (optional)

Heirloom Tomato Avocado Salad

Recipe by Maya Wilson

Serves 4

Directions

Lay the heirloom tomatoes and avocados on a serving dish (alternating between the two). Add the shallot slices. Drizzle with olive oil and balsamic vinegar. Sprinkle with kosher salt, black pepper, and pine nuts.