two tone soup

Not much of an intro today for this yummy soup. I’m running out of the house… late… so here you go!

Roasted Cauliflower and Spinach Soup

• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 1 large head cauliflower, roughly chopped
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper
• 6 cups chicken broth
• 1 cup sour cream
• 1 pound fresh baby spinach

Preheat oven to 400 degrees. Line a baking sheet with foil and drizzle the olive oil onto the prepared baking sheet.

Place the onion and cauliflower on the baking sheet and toss in the oil to coat. Sprinkle the thyme leaves on top and season with salt and pepper; then arrange in a single layer.

Roast until the cauliflower is tender and golden brown on the bottom sides and around the edges, at least 30 minutes.

Transfer vegetables to a large pot and pour in the chicken broth. Bring to a boil over high heat and then reduce to a simmer for 12 minutes. Stir in the sour cream and heat through for another 4 minutes.

Use a slotted spoon to lift out about half of the solids and transfer them to a blender. Now add about half of the liquid. Blend until smooth and pour into a large glass measuring cup or something similar that you easily use to pour from. Taste and season with additional salt and pepper as needed.

Add the spinach to the large pot with the remaining “unblended” vegetables and broth and bring to a boil. Remove from heat and carefully pour into the same blender (no need to clean first) and blend until smooth. Taste and season as needed.

Pick up the measuring cup with the cauliflower soup in one hand and the blender container with the cauliflower/spinach soup in the other hand and simultaneously slowly and evenly pour into a flat soup bowl. Since the soups are the same consistency you will have a nice “half and half” bowl of soup.

Serves 8