My dad is a chef and my mom is no stranger to the kitchen either. I’m pretty sure I get my comfort in the kitchen because of my genes. Ok, so maybe there’s some nurture going on, too, since I practice. A lot.
Back to my dad. He owned a popular restaurant in Michigan with my uncle until only a few years ago when they retired. Dad was the chef. Uncle was front of the house. Both perfectly suited to their jobs. (Mom was famous for her cheesecake and her table-side cooking, which I will share a funny story of that in the future.)
One of the things for which my dad was known was his soup making abilities. People still talk about it.
The other night I wanted to make a homemade soup with the cauliflower I had. I don’t usually relish the thought of making cauliflower to eat (roasted or steamed) but I do enjoy it in a soup. I also had some carrots and onion and homemade bone broth (i.e., stock). I teach you how to make your own bone broth easily here.
I was feeling soulful and decided that I would activate my dad’s soup-making genes in me to enhance my soup. It totally worked.
I made a wonderful soup. Dad would be proud. I called my dad later that night and told him about it. The conversation went something like this…
Dad: “Did you add cream?”
Me: “Yes.”
Dad: “Did you make a roux?”
Me: “Umm no. I blended the veggies.”
Dad: “Oh, ok, and so you roasted the veggies to bring out their sweetness.”
Me: “Errrr yes of course.”
I was just winging it in the kitchen that night. I had some basic soup making skills I learned in culinary school, and I knew I liked roasted veggies. I knew I could blend it. I knew I had bone broth. Beyond that, I was just doing what I thought made sense. And, of course, channeling dad’s soup-making energy. :)
Soups are good for incorporating veggies into your family’s life. Soups are delicious. Soups rock. Soups are perfect for sipping while watching a good TV show (Suits? Breaking Bad? Sheriff Callie? Game of Thrones? Outlander? <- wait, for Outlander we sip Drambuie. Duh.)
But seriously?
Making soups like this is easy. Really easy.
In fact, “This shit is too easy!” <– name that movie :)
Don’t know it? Here it is…
Recipe: Roasted Cauliflower n Carrot Soup
- 1 bunch carrots (green tops removed), washed
- 1 head cauliflower, cut into florets
- 3 to 4 tablespoons grass-fed ghee
- Sea salt
- Black pepper
- 1/2 teaspoon turmeric powder
- 1/2 purple onion, chopped
- 2 cloves garlic, chopped
- 4 cups homemade bone broth
- 1/2 cup grass-fed organic heavy cream or half-n-half
- Roast the carrots and cauliflower as follows —>> I used a 400 degree F oven, with the carrots and cauliflower tossed in some grass-fed ghee, sea salt, black pepper, and turmeric powder and roasted for 20 to 30 minutes.
- While the veggies are roasting, sweat the onion, over medium-low heat, in a soup pot with some ghee, salt and pepper. This could (and should) take about 10 minutes.
- Add the garlic and let it cook for about one minute.
- Add the broth and bring the mixture to a simmer.
- Blend everything (the broth with onion/garlic plus the roasting vegetables), in batches if you need to. I usually need to do it in batches. Batches are safer. I’m a safety girl.
- Transfer the blended soup back to the soup pot.
- Stir in 1/2 cup of heavy cream (or half-n-half). I prefer heavy cream for obvious reasons. It’s heavy and creamy, in case it wasn’t obvious.
- Season with sea salt to make sure all the flavors pop.