It has quickly gone from (grasping onto) Indian Summer (in the sun) to Hey, it’s Winter! weather here in the Northeast. So, soup it is!
In trying to buy local at the farmer’s market, there are a lot of root vegetables like potatoes, carrots, onions and turnips and giant, I mean giant heads of cauliflower. I joked that the one I brought home last week was the size (and weight) of a human head. See, I’m not entirely off…
Anywho, I made roasted cauliflower recently to great avail and figured it might just be the thing to jazz up my soup. Along with the most beautiful carrots in shades of pink, tangerine and yellow, this soup quickly turned into something quite pretty.
1 head of cauliflower
2-3 cloves garlic, chopped
4 carrots, sliced
1 large onion, chopped
6-8 C vegetable stock
salt and pepper to taste
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