Does your company make goals for the new year? Mine does. I love the process so much that I've decided to take it into my personal life and come up with family and household goals for the year. I also like to throw in a theme for good measure, too. Last year it was "get organized", this year it's "take responsibility." In doing so I hope to keep focused on the things I say matter most to me.
To start the new year off right I decided that I needed to take responsibility in my kitchen. I have far too much food waste and far too much clutter to effectively prepare meals and ensure that all my readers have new and exciting dishes to try out at home. So, armed with a bottle of 409 and an empty counter top, I started to unload and reorganize my refrigerator, two freezers, and pantry. I threw away 3 kitchen-sized trash bags of expired food and condiments. I combined jars of this and that, repackaged things, and labeled like a mad man until I was confident I could easily find and prepare ingredients rather than reverting to constantly dining out. Needless to say I was elated. I'm not sure when I turned the age where having a clean fridge was the highlight of my weekend, but it happened! And I'm proud (yes, I even took pictures haha).
I found quite a few gems in the process, mostly vegetables reaching the end of their peak. Rather than just throwing them out I decided to make a soup that was more treasure than trash. Renewing those once-prized veggies was a perfectly warm compliment to the warmth I felt accomplishing something on my extensive list of to-dos. I hope this year is full of successes for you and your families. But just try to keep in mind that sometimes the journey (like me finding these awesome ingredients), is just as good as the finished product.
Roasted cauliflower & poblano soup
Ingredients
2 c leftover root vegetables - I used parsnips & rutabagas1/2 head of cauliflower (about 2 c)
olive oil
3 c chicken stock
salt & pepper
1/2-1 c cream or half & half
2 poblano peppers
1 ear corn (optional)
cheese (optional)
Directions
- Cut cauliflower into florets and other vegetables into equal sizes pieces, arrange on baking sheet, toss to coat with olive oil, salt & pepper
- Place in a 350º oven and roast until edges are slightly browned
- Place in stock pot with stock and heat to a boil, then reduce to low-medium for 20 minutes
- While veggies are simmering add poblano peppers, tossed in olive oil, to the oven, turning until outsides are charred. Remove and place in a plastic bag for 10 minutes
- Blend contents of stock pot with an immersion (stick) blender, or place contents in a standing blender and puree until smooth
- Push through a mesh colander and throw away any hard solids that remain, return to pot
- Remove peppers from bag and discard outer, charred skin, stem, and seeds. Chop finely (be careful the seeds are hot!)
- Add cream and peppers to the veggie mixture, and season to taste
- Add corn from the cob (roasted or steamed) to the soup for a little sweetness or top with a little cojita or Mexican cheese for some bite
Start your year with a bang with this spicy little soup. Happy New Year!