Jeanette Kakareka, Dancer with Bayerisches Staatsballet in Munich is a kitchen whiz. She created this recipe exclusively for The Whole Dancer blog! Check out more of her recipes here.
Rosemary Cauliflower Soup
This one is great for a cold, cloudy day in the Fall.
1 red onion
1 head of cauliflower
1.5 cup butternut squash
4 garlic cloves
2 skinned potatoes
2 teaspoons rosemary
2 cups vegetable stock
salt and pepper
Preheat oven to 220C or 425F.
Chop cauliflower and potatoes and put into roasting pan. I already had prepared butternut squash so I was using leftovers. Otherwise, you’ll need to skin and chop probably 1/4 of a butternut squash for an amount equivalent to what I had.
Peel garlic cloves and throw into roasting put. Chop half of the red onion and add this as well.
Pour olive oil and add salt over veggies, stir with your hands to get an even coating and stick roasting pan into heated oven. Cover with tinfoil if the cauliflower starts to brown.
Bake for about 30 minutes until the veggies are tender.
Add olive oil to a large saucepan and saute remaining chopped red onion until tender, about 2 or 3 minutes.
Reserve 1/4 of veggies for later. Add the rest of cooked veggies from the roasting pan into saucepan. I added roughly 2 teaspoons rosemary to the saucepan, I suggest being generous. They didn’t have fresh rosemary at my store, so I bought the shelf kind. Also add the veggie stock–I used two cups water and one cube of vegetable stock. Stir and bring to a boil.
Reduce the heat and continue to simmer until the vegetables fall apart as you stir, about 5-10 minutes.
Add the soup into a blender so it can be pureed. I did this in two batches so it wouldn’t spill over my blender.
Now pour the pureed soup into bowls and add whole veggies on top. Done!
Jeanette Kakareka’s Rosemary Cauliflower Soup