Roasted Cauliflower and then... Roasted Cauliflower Soup

Roasted Cauliflower and then... Roasted Cauliflower Soup
​​Another soup recipe? Yes, it is!
I had some roasted cauliflower left over that I did not know what to do with.  Definitely did not feel like just eating it, been there, done that (3 days ago, lol). Anyway, it's going to be a chilly day so why not turn it into soup for a quick lunch. So early this morning I went to work making our lunch while also trying out my new camera!  The pictures are not perfect because I have no clue how to use it but needed to post as the soup turned out AWESOME!  If you do not have any roasted cauliflower you can roast some - how to is below.   If you are feeling adventurous in the leftovers department try another leftover roasted vegetable - carrots, potatoes or butternut squash would work well. 
In regards to the pics, again, I wish I could blame the camera or someone else but it's definitely me. (I need a class on how to take good pictures fast :).  Just trust me the soup really looks and tastes delicious.

Roasted Cauliflower:
1 large head of cauliflower cut into florets
2 tbsp Extra Virgin Olive Oil
Fresh chopped parsley to taste
Salt and Pepper to taste
1 tsp. Garlic Powder
Steps:
1. Preheat oven to 375 F.
2. Line a large baking sheet with parchment paper.
3. Place cauliflower florets on lined sheet.
4. Drizzle with extra virgin olive oil.  Make sure all pieces get some.
5. Sprinkle on the salt, pepper, garlic powder and fresh parsley.
6. Put into oven for 10 minutes.
7.  Take out and stir the pieces.
8. Place back in over for another 10 t0 15 minutes, or until desired tenderness.
9. Done.
10. Serve as a side dish to whatever you like or... save for soup.




Soup Ingredients:
1 tbsp extra virgin olive oil
1/2 chopped onion
3 stalks celery chopped with leaves
3 garlic cloves chopped
Salt and Pepper
1 box (4 cups) of vegetable stock
1 cup of water
Roasted cauliflower
Soup Steps:
1. Add extra virgin olive oil to your pot.
2. Add onion and on medium low heat saute until golden, about 5 minutes.
3. Add celery and saute for 5 minutes.
4. Add garlic and saute for 2 minutes.
5. Add salt and pepper.
6. Turn off the heat.  Do not heat the stock - easier to blend when it's cold :)
6. Add vegetable stock, water and roasted cauliflower.
7. Stir and then start ladling into blender.
8.  Blend in batches to desired consistency.  I like it creamy and on the thicker side.
9.  Add all of it back into the pot.
10.  Go do something else and heat up when ready to serve.
It's that simple!

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