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Roasted Radish and Cauliflower Soup

I saw in a magazine that if you roast or sauté radishes they lose their bitterness. I never use radishes much because I am not a huge fan and I figured they are only really used in salads and served raw.  So of course with this new information, I had to give it a try to see what happened. Well to my surprise, a nice tasty soup same about, a cross over of winter to spring due to the abundance of fresh herbs.

Similar looking to the Spring Pea soup I posted a few weeks ago, but a little more hearty as I don’t strain and I preferred this one that way. It so happens my son chose this over the pea soup, so I think I have a winner and look at all the veggies he just ate!

To boot – it is vegetarian – I do use cream, but that can be replaced with silken tofu to make it vegan.

I enjoyed it and hope you enjoy a new way to use radishes. Instead of making a soup, you can always just use this as a vegetable side dish. The vegetables I have listed are just a few possibilities, such as asparagus, broccoli, carrots, bell peppers, or even hot peppers to give a good zing.

INGREDIENTS

Makes about 6 cups of soup

2 med potatoes (I used russet, but Yukon Gold will work as well), peeled and cubed
1/3 of a head of cauliflower, broken up into bite sized pieces
15 – 20 radishes, washed and tip and root trimmed, then quartered
2 sprigs of thyme, thyme removed from stem
1 sprig of oregano, oregano removed from stem
1 small onion, rough dice
1 leek, white and green parts only, sliced in half lengthwise then sliced into 1/2 moons
2 TBS butter
1 TBS Olive Oil
salt and pepper
14 oz can vegetable broth, low sodium/fat
1 cup 2% milk
1/2 light cream
1/4 cup sour cream
2 large handfuls of fresh baby spinach, rough chopped
1/2 cup grated parmesan cheese (OPTIONAL)
Chopped parsley for garnish if desired

DIRECTIONS

Preheat oven to 400 degrees

1.) In a large roasting pan (9×13), put in the potatoes, cauliflower, radishes, leek, onion, thyme, oregano and toss with olive oil, salt and pepper. Then break or cut up the butter into a small dice and dot all over the top.

2.) Roast the vegetables for about 25 minutes or the tops are just starting to brown. Add in the vegetable broth (only use 1/2 of the broth if making as a side dish). Toss and put back into oven.

3.) After another 20 – 25 minutes, when the potatoes are almost done, but not quite, pull the pan from the oven and transfer the mix to a large sauce pan. If making this as just a side dish, keep them in the oven until done and serve in a serving dish. You will want to check for salt/pepper.

4.) Add in the milk, cream and spinach and simmer over med / med-low heat until the potatoes and all vegetables are cooked all the way through.

5.) Transfer to a blender (you may have to do in batches), and puree the soup. Pour the pureed soup back into the sauce pan and taste. If it is too thick, add more milk or vegetable broth.

6.) Add in the sour cream and parmesan (if using), let simmer a couple of minutes longer, stir, taste and adjust for salt/pepper.

There you have it. I think the flavors come out best when it is warm, not piping hot. Let it cool before serving. Top with chopped parsley or raw radishes for a crunchy texture.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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