Yesterday, with the storm blowing outside, I was ready with a fist full of recipes. Sausage and Lentil Soup was already on the docket, along with sprouted wheat bread recipes, both dinner rolls and French bread. Mid-morning, the creative process kicked in and this recipe lined up in my head like a military march.
I often wonder why these flashes of creativity strike during a shower, at 3:00 a.m., or when I am already committed to something else for the day.
Oh well, I have learned to grab a pen and something to scratch it out on, because you can bet money on the fact it will NOT come back to me later. Fortunately, I had more than the back of an envelope at hand, so the recipe made its way from my head to the paper.
Roasted cauliflower and roasted garlic … these would carry the show.
Wanting it as creamy white as possible, I chose parsnips over carrots, and declined the notion of celery. Cauliflower creates a creamy texture all on its own once pureed, so a small amount of cream is all it took to hit the mark for texture. Roasted garlic brings a smooth, deep flavor to quick soups, making it taste like it has simmered all day. Stir in extra roasted cauliflower just before serving, garnished with bacon and scallions for a little crunch and satisfying finish.
This recipe was so easy to put together it was ready in time for lunch with plenty of energy for my breads and lentil soup, which we had for dinner.
Shared on the following Blog Hops:
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday
SS & GF Slightly Indulgent Tuesday
Sunday Night Soup Night
Girlichef National Garlic Day Event