Yesterday we woke up to plenty of sunshine and after spending three days inside, I was itching to get outside and move. I had never been to Thatcher Park and asked the beau if he’d like to join in on the snowshoeing fun, and he said yes! It was an easy drive out to the state park and we found the snowshoe rentals quite easily. Pricing wasn’t bad either- $5 for four hours. I helped him strap them on and out into the snow we went!
But let me tell you, that snow is deep out there! Every step we took sunk and it was a struggle to move forward. The poor beau was in jeans and covered with snow that had flung up off the back of the snowshoes. We kept going because we could see that the views were great and at one point I turned and could see a frozen waterfall. I reached into my pocket… and my phone was no where to be found. A lost white phone in a white case in two feet of fresh white snow.
We retraced our steps all the way back to the car and nothing. I had to hold back the tears with all my might (I was upset about the lost photographs not the contacts) and back out into the snow we went. We hiked out to the lookout point that we had originally set out to reach and on the way back hoped that we’d find my phone. Randomly the beau decided to call it- I could hear it! I could kind of feel it but then got nervous that I had overlooked and had the phone me all along. Wrong. I was standing on top of my vibrating and singing phone! It was caked and covered with snow and wouldn’t turn on but I gave it a kiss and hoped for the best.
It turned on eventually in the car as we were warming up ourselves and I can receive text messages. I’m not going to push my luck just yet with trying to make a phone call.
Once we got back home I knew soup was on the menu to warm us up but didn’t know which one. Our freezer is filled with frozen vegetables from the share so I figured I should take stock and use up what I could. Frozen cauliflower. Not my favorite vegetable and not something that I would thaw out and throw into a pan for a stir-fry. Cauliflower is was.
Roasted Cauliflower Soup serves four big bowls
- 1 head of cauliflower (or two bags of frozen cauliflower from Field Goods, thawed)
- 1 pound of potatoes, diced
- 2 yellow onions
- salt & pepper to taste
- fresh herb of choice, I used thyme
- juice of lemon
- 4-6 cups of vegetable stock
Preheat your oven to 400 degrees F.
Chop and trim your cauliflower into bite-sized pieces. If you are using frozen, make sure to thaw your cauliflower ahead of time. I didn’t and there was a lot of water in the pan when baking. If there is less liquid, the flavor will be more intense because the vegetables will brown more easily. Add to a glass baking pan.
Chop both the onion and potatoes into the same sized pieces and toss into the same baking pan. Don’t worry if they are layered- we will stir later on for even browning.
Add your fresh herbs. Rosemary was recommended and would be delicious but I didn’t have any on hand. I sprinkled in some thyme, salt and fresh black pepper, and EVOO and then mixed everything together with my hands to make sure all the veggies were evenly coated with seasoning.
Roast the vegetables for an hour, stirring every fifteen minutes or so to get an even browning throughout. After an hour, pull the pan out and stir in a big squeeze of lemon juice. Transfer them into a soup pot, along with 4-6 cups of vegetable stock. I used 4.5 cups because I like a thicker, heartier soup and the consistency was perfect. You could using a blender for this next step, but I prefer a hand-blender when vegetables are this hot. Puree the vegetables and bring to a boil. Taste and season to your liking (surprise, mine needed a little more salt).
We topped our bowls with toasted almond slivers, white truffle oil and fresh parsley. Oh, and bread for dunking. For round two, yes I had seconds, I squeezed in some sriracha and topped it off with nutritional yeast. Two different flavors, both extremely comforting and delicious.
Original recipe found here.