Amy Roses Roasted Cauliflower Soup

This is one of my husband’s favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.

Step: 3

Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.

Step: 4

Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.

Step: 5

Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.

Step: 6

Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Per Serving: 239 calories; protein 8.9g; carbohydrates 23.9g; fat 14.7g; sodium 339.3mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.