Welcome! I made this blog because I am in a love affair with food. Here, I plan to keep track of the many delicious-looking recipes I come across on Tumblr. A lot of them will probably be gluten-free... and a lot of desserts...so, yeah. If you can think of anything you'd like me to post, drop me a note & I'll see what I can do! :)
Hanging out with Stephanie in Denton, TX the other day and decided to make a hearty soup for us after yoga. The soup turned out really nice and Stephanie took the photos, which look amazing! For the broth I used some of my favorite “no chicken broth” powder, which is a really nice way to cut your time if you don’t feel like making your own broth, and I think it is a lot more flavorful than the boxed broth. The soup has a heartiness to it because of the roasted veggie flavor, and the spinach gives it a nice green boost.
1 head of cauliflower
1 bunch of spinach
1 whole white onion
6 cloves garlic
6 smaller turnips
2 large leeks
1 sprig of rosemary
5 heaping tbsp of “no chicken broth” (can be substituted with liquid broths)
Salt and pepper
4 cups water
Preheat the oven to 425˚ and wash your veggies thoroughly. Next break down your cauliflower into medium/small florets, quarter your turnips, and peel your garlic cloves. Place all of this on a baking sheet or large ovenproof skillet and drizzle with olive oil and salt. Place this in the oven for about 45 minutes, and make sure to check periodically so that your garlic doesn’t burn. The cauliflower should start to brown, while the turnips will stay white and soften.
Meanwhile coat a large stockpot in olive oil and place on medium/high heat. Chop your onion and leeks and throw into the pot and let sweat for a few minutes. Add your roasted veggies to the pot and then salt and toss in a sprig of rosemary and let marinate for a minute before adding about 4 cups of water. To the water add about 5 heaping tablespoons of stock and mix until dissolved thoroughly. You can test your broth and see if you would like to add more broth or more water. Let this simmer for about 10 minutes and then pull off heat. Remove your rosemary sprig and then very carefully pour soup into a large blender. Puree until smooth and creamy and then add back into pot. Take your bunch of spinach and tear off the leaves and throw right into the soup, mixing carefully. The heat of the soup should wilt the spinach perfectly. Drizzle more olive oil and add salt and pepper. Ladle soup into bowls and add a knob of butter to each bowl and enjoy!