Take it Off... The chill that is

Time to celebrate as my blog Life in the End of the Rainbow Valley surpassed 25,000 views and as always I say that's amazing  with only 2 registered readers...  

After attending the Spring into Garden workshop this weekend, I realized before we know it, we will need room in the freezer again for new garden produce. OK, so I 'm rushing warmer weather, give me a break. A girl has to look forward to something and the end of winter is not a bad thing. One thing's for sure, we have a lot of  cauliflower still left. So it's time to share a quick and easy soup recipe to take the chill out of the air and use up some of that cauliflower. 

*Dedicated  to my youngest who always loves a good bowl of soup.

Roasted Cauliflower Soup with Cumin

CONTRIBUTED BY ALICE QUILLET AND ANNA TRATTLES, FOOD AND WINE

PREP: 25 MIN

TOTAL TIME: 1 HR

SERVINGS: 4 TO 6

. 1 med cauliflower (1 1/2 lbs)—halved, cored, cut 1 ½” florets

. 1 t cumin seeds

. 1 t curry powder

. 1/4 c sunflower / grapeseed oil ( I used olive oil)

. Kosher salt

. Freshly ground pepper

. 1 sm onion, diced (1 c)

. 3 T unsalted butter

. 1 bay leaf

. 4 c water

. 1/4 c whole milk ( I used goat milk)
 * Parsley to garnish

1. Preheat  oven to 375º.

2. Toss cauliflower with cumin seeds, curry powder and 3 T oil, salt and pepper on lg rimmed baking sheet, roasting  25 min turning occasionally.

3. In large saucepan, heat remaining 1 T oil. 

4. Add onion, cooking over moderate heat, stirring until softened but not browned about 5 min. 

5. Add roasted cauliflower, butter, bay leaf and water and bring to a simmer. 

6. Cook over moderate heat until liquid's reduced and  cauliflower’s  soft (about 15 min.)

7. Discard  bay leaf.

8. In  blender, puree soup in two batches until smooth.

9. Return  soup to saucepan,  stir in milk. 
10. Rewarm over moderate heat, add more water for  thinner consistency, if desired. Season the soup with salt and pepper and serve hot.

MAKE AHEAD: Soup can be refrigerated for up to 3 days.

Natureman sliced up a couple pieces of his delicious rustic country onion bread and they were a perfect accompaniment to the hearty soup. Enjoy.