Roasted Cauliflower Tomato Soup

Roasted cauliflower and canned tomatoes are combined with other vegetables plus nutmeg, rosemary, ginger, in this flavorful soup.

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Ingredients:

• 1/2 head cauliflower, pulled apart into bite sized pieces
• Salt
• 1/2 tsp grated nutmeg
• 1 tbsp canola or olive oil
• 1 medium leek, chopped fine
• 1/2 onion, chopped fine (about 1/4 cup)
• 1 14 oz can diced (roasted) tomatoes
• 4 cups water
• 1 tsp fresh chopped rosemary
• 1/2 tsp ground ginger
• 1 tsp salt
• Ground pepper to taste
• 1 tbsp hoisin sauce
• Chopped parsley for garnish

Method

Spread cauliflower onto cookie sheet and sprinkle salt and nutmeg over top and bake at 400 degrees for 30 minutes until browned and set aside. Drizzle oil into 4-5 quart soup pot over medium heat. Sweat leeks and onions just until they begin to brown, about 8-10 minutes. Stir in tomatoes and allow to simmer and caramelize for five minutes. Add water, cauliflower, salt, rosemary, & ginger: bring to boil. Cover and reduce to simmer for 30 minutes. Stir in hoisin sauce and serve in soup bowls garnished with chopped parsley.

Notes: By roasting cauliflower, you really bring out sweet, nutty flavor. Combined with roasted garlic and tomatoes, the soup tastes hearty while being low in calories. It's a wonderful vegetarian addition and is beautiful served to company.

Number of servings: 8

Submitted By: all soups
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