Roasted Cauliflower and Artichoke Heart Soup

I think cauliflower is totally under-rated. It doesn't get the praise that other vegetables get because it's not brightly colored, or super flavorful, or filled with uber amounts of vitamins and antioxidants. It's a plain white lumpy thing (although they do come in different shapes and colors...but that's another post...) whose flavor is slightly sweet and mild. Little does one know that it's a good source of fiber and is high in Vitamin C. My mom always said that if you eat things that look like a brain - you'll be smarter. I believe it. Walnuts, pecans, cauliflower....etc. Moms are always right.


That being said, when I found a humongous head of cauliflower in my box last week, I pondered over the many options of cauliflower dishes I could make to make me smarter. I tasted some cauliflower soup at Town Hall restaurant a couple months back, so I decided I'd make my own. I had some frozen artichokes I bought on a whim when I was starving and grabbing everything off the shelves that looked good - so why not throw some in the soup too! The result was a creamy and savory soup that had an everlasting flavor of that wonderful artichoke sweetness. I think roasting the cauliflower and artichoke hearts were key - it added a level of richness that I don't think would have existed if I had just boiled vegetables in the chicken broth.

Ingredients:
1 Large head of cauliflower - cut into little flowerettes
2 Cups of frozen artichoke hearts
3 Tbs olive oil
1 small onion - chopped
1 clove garlic - minced
4 cups chicken broth (or vegetable broth if you prefer)
1 cup whole milk
1/2 Tbs thyme leaves
1 tsp lemon zest
Salt & Pepper to taste

Pre-heat oven to 425 degrees. On a baking sheet, toss the cauliflower and artichoke hearts in a tablespoon of olive oil and sprinkle with a bit of salt. Spread it on the baking sheet in one layer and bake for 25-30 minutes until it cauliflower starts to brown. Remove from oven and set aside.



In a big pot under medium low heat, cook the onions and garlic until soft. Throw in the roasted cauliflower and artichoke stir. Pour in chicken broth and stir. Turn the heat to high and bring to boil. Once boiling, bring the heat back to medium low and allow to simmer for 15 minutes with the lid on. Add in thyme leaves and simmer for another 5 minutes. Remove from heat and puree the soup. (Using an immersion blender or ladle into a blender). Stir in milk and lemon zest. Add salt and pepper to taste.