creamy roasted veggie cauliflower soup

So, guys, I had every intention on going for a bike ride after work. I had been looking forward to getting some ride time in, as I'm just getting comfortable clipping in and don't want to lose that confidence. But then I got home just a touch before six, and it looked like it was either getting dark already, so I checked the time for tonight's sunset... 6:10. Ahh, makes sense now. No bike ride for KT in the dark. Whomp whomp.

In other news, I guess the cooler weather is here for good. This type of weather kick starts a seasonal type of hunger in me-- the hunger for comfort food. A lot of it. But we all know comfort food isn't typically that healthy. I have a few challenges in mind for this fall and winter, and the first and easy one with which to begin is an attempt to make comfort food healthier. After seeing soup recipes abound on food blogs, it was all I wanted to make last week.

Thick, creamy soups typically have half-and-half or cream... for this, coconut milk was substituted for a healthier alternative. You're also certain to enjoy a boatload of veggies with every spoonful-- and it's a great way to hide cauliflower, too!

creamy, roasted veggie cauliflower soup (serves two)

• 1/2 yellow onion, finely diced (you can throw it in the food processor if you're sensitive to onions  or just hate finely dicing veggies like me)
• 1/2 tablespoon olive oil
• 1 1/2 tablespoons unsalted butter
• 1/2 large head of cauliflower, chopped
• 1 1/2 cups vegetable broth
• 1/2 cup water
• 1/4 cup coconut milk (or more if you like a thicker consistency)
• assorted veggies (your choice! my picks were broccoli, garlic, and summer squash)
• 1 cup frozen peas

Heat almost a full tablespoon of butter and olive oil in a large pot. Add onions and stir well. Once soft and translucent (about five minutes), add chopped cauliflower and broth, cover, and simmer until soft (about 15-20 minutes).

While cauliflower is simmering, chop up the assorted veggies and place onto a baking sheet covered with tin foil, sprayed with olive oil. Since the veggies will be going into soup, I prefer to roast them "dry" instead of tossed with olive oil and seasonings. Roast at 400 degrees for about 15-20 minutes, until soft.

Once the cauliflower is soft enough to break with a spoon, transfer half the mixture into a food processor and add the water. Process until smooth. Put cauliflower mixture back into pot, add the coconut milk and frozen peas, mix, then simmer. Add roasted veggies once done. Add salt and pepper as needed. Simmer for about 5-10 minutes, until desired thickness and warmth.

Ladle into bowl, add crunchy, garlic-y bread on the side if you wish (you know I did), and enjoy!



(full disclosure: adapted from Jessica at how sweet eats... love her blog!)