Thank you to Vitamix for sponsoring this post!
As I enjoy a bowl of this Roasted Cauliflower Soup, I’ll share how one product has made life in the kitchen so much easier.
Simplify by Decluttering
When Mike and I got home from Colorado, we decided to go through our kitchen cabinets. A question that we found ourselves asking a lot was, “Why do we have so much stuff?”
When it comes to being organized, I believe that simplicity is key and our kitchen was far from simple once we had everything out in the open. We decided to simplify by getting rid of things we never use or don’t need. It has made such a difference for me. Not just with my photography and blog work, but also with our everyday cooking.
Introducing the Vitamix Ascent 3500
The Vitamix Ascent 3500 is a breath of fresh air. This machine has replaced three popular kitchen gadgets of ours. We no longer need our regular blender, our food processor or one of my most loved possessions, our immersion blender. I never thought I would actually part ways with my immersion blender, but we simply don’t need it anymore.
The Vitamix helps me make a variety of recipes – beyond smoothies – including chunky salsas, perfectly mixed dough or velvety-smooth soup.
The Smoothest Texture
As you know, I’ve been on a huge dairy-free soup kick lately. This Roasted Cauliflower Soup recipe is my favorite so far in comparison to the Zucchini Soup and Gingered Carrot Soup that I shared earlier this month. I compliment my Vitamix for the smooth textures because of the powerful blades, custom program settings and built-in digital timer.
It blends my soups in about 5 minutes. The speed alone has really helped me create multiple recipes back-to-back with ease.
It is a large machine, but it’s only two parts, so it’s easy to take apart and store if you don’t have the counter space. I’m leaving mine out for now. The stainless steel and digital touch screen look beautiful and everyone asks about it. And, although I’m a food photographer by trade, this machine is bringing me to new heights as a home cook.
ROASTED CAULIFLOWER SOUP WITH TRUFFLE OIL
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves, minced
- 2 cups thinly sliced leeks (white parts only), about 2 leeks
- 1 teaspoon salt, plus more to taste
- 1-2 heads of cauliflower, chopped (1 large or 2 medium-size)
- 7 cups low sodium vegetable broth, plus more depending on desired thickness
- 1/4 cup raw unsalted cashews
- Fresh ground pepper
- Fresh parsley roughly chopped
- 3-4 slices hickory smoked bacon, finely chopped
- Truffle oil
- Pre-heat oven to 400 degrees Fahrenheit.
- If using bacon for garnish, place 3-4 slices of bacon on a non-stick baking sheet.
- Roast bacon for 10-12 minutes depending on desired crispiness.
- Remove bacon and allow to cool before chopping into bits. Then, set aside.
- Place the chopped cauliflower on a separate baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast cauliflower for about 20 minutes and remove once starting to get brown on the sides.
- In a dutch oven, heat olive oil over medium heat and sauté the leeks, garlic and 1/4 teaspoon of salt until leeks are soft, about 3-5 minutes.
- Add the cauliflower and sauté for another minute.
- Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 30 minutes, until the cauliflower is completely tender.
- Remove from heat and allow the soup to cool slightly. Stir in the nuts.
- Carefully pour the soup into your Vitamix, select the Hot Soup program and let complete, or start the machine and gradually increase to the highest speed and blend for about 5 minutes.
- If you're using a regular blender, blend until desired consistency.
- Transfer soup back into the dutch oven and add salt & pepper to taste.
- Ladle the soup into bowls and garnish with truffle oil, bacon bits and parsley.
Did you make this recipe?
Show me! Tag @reganbaroni on Instagram.
All images ©Regan Baroni 2017.
Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own and all brands or products promoted are ones that I personally support. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting.