Today is Veteran’s Day. It was originally designated as a day to honor the veterans of World War I. My great-grandfather, Charles Doty served in that war. Later on, it was extended to include all veterans. My dear sweet Papa Doty (his son) served in World War II.
Papa left us a little over a year ago. It has been a tough year for a variety of reasons. He is sorely missed by us all. He still deserves our thanks for leaving his young wife and his baby daughters, for risking his life, for surviving.
Thank you, Papa. Thank you for making it home. Thank you for having more daughters. Thank you for being such a sweet soul. We love you and miss you terribly. I would give anything for one more bear hug!
Roasted Cauliflower Soup
1 large or 2 small (3 pounds) heads cauliflower, cut into florets (about 10 cups)
1 large onion
2 cloves garlic, each halved
2 Tablespoons olive oil
2 cans (14.5 ounces each) chicken broth or you can use Better Than Buillion (they even have vegetarian buillion available)
1 bay leaf
1 teaspoon chopped fresh thyme (I used dry and it was just fine)
1 cup half-and-half (I left this out and we did not miss it at all)
1 teaspoon salt
1/8 teaspoon black pepper
Heat oven to 400°. In a large roasting pan, toss cauliflower, onion slices and garlic with olive oil. I also threw in the salt (coarse sea salt) and some pepper.
Roast at 400° for 30 minutes, stirring halfway through.
In a large saucepan, combine roasted cauliflower mixture, chicken broth, 1 cup water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered for 20 minutes.
Per cup: 98 calories; 9 g fat (3 g sat fat); 2 g protein; 4 g carbohydrate; 1 g fiber; 741 mg sodium; 13 mg cholesterol
Honestly, leaving the half-and-half out makes the soup so much healthier and you will not miss it!