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Roasted Cauliflower & Rutabega Soup

A hearty, vegetarian soup recipe.

Servings 6

Ingredients

  • 1 head cauliflower
  • 1 rutabega
  • 1 yellow onion {chopped}
  • 1 shallot {minced}
  • 2 cloves garlic {minced}
  • 3 carrots
  • 4 celery stalks
  • 4 cups vegetable broth
  • 3 tbsp olive oil
  • 2 tsp thyme
  • 2 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Optional

  • 3/4 cup shredded white cheddar cheese

Instructions

  1. Preheat the oven to 375 degrees.

  2. Chop the cauliflower florets and peel and chop the rutabega.

  3. Toss cauliflower and rutabega with 1 Tablespoon olive oil oil and season with black pepper and salt. Bake for 25 minutes. {Note: I needed to use two pans due to the volume of vegetables that needed roasting}.

  4. While the vegetables are roasting, chop the onion, shallot, garlic, celery, and carrots.

  5. Heat 1 Tablespoon olive oil in a dutch oven or large soup pot over low heat.  Saute the onion, shallot, and garlic for ~3 minutes.

  6. Add chopped celery and carrots and saute for an additional ~10 minutes.

  7. Add the broth. When the vegetables are done roasting, carefully pour them into the dutch oven and bring the soup to a boil.

  8. Turn down the heat and simmer for 30 minutes, covered.

  9. Let the soup cool for 5 minutes before blending with an immersion blender {make sure the vegetables are soft enough - if not, continue simmering for an extra 10 minutes}.

  10. Optional: After the soup is pureed, stir in the grated cheese until smooth.