Roasted Cauliflower Soup

Darnell Lamont Walker leading Rituals Writing Workshop

February 11, 2021

Esalen Team

Take the time to roast the cauliflower before adding it to the soup — roasting brings out caramelized, nutty notes that ensure this Esalen favorite has layers of deep flavor. Light but warm and nourishing, it's vegan and gluten free and made mostly of pantry staples. Add a thick slice of crusty bread slathered with your favorite hummus, and you've got a healthy, filling meal.

With a little multitasking, it comes together in about half an hour. Give it a try on the next rainy day!

Ingredients

2 tablespoons olive oil, plus more for cauliflower
1 large head cauliflower, broken into florets
2 c. finely diced celery
2 c. finely diced yellow onion
2 c. finely diced mushrooms (we like cremini or oyster)
1/2 c. minced garlic
1 c. tomato puree
16 oz. roasted red pepper (jarred or from the deli is fine, just drain off the liquid they come in)
1/2 c. white wine
1 tbsp. ground black pepper
2 tsp. ground cumin seed
2 tsp. ground coriander seed
2 tsp. fresh thyme leaves, or 1/2 tsp. dried
2 tsp. fresh oregano leaves, or 1/2 tsp. dried
2 tsp. Old Bay seasoning (optional)
3 bay leaves
1 qt. canned diced tomatoes, drained
1 qt. fresh vegetable stock (we won't tell if you use boxed)
Salt to taste
Optional: baking soda

Instructions

Preheat your oven to 350 degrees.
Rub the cauliflower florets with 2 tablespoons of the olive oil and put into a large baking dish. Roast for 20 minutes, or until tender and browned on the edges.
While the cauliflower roasts, add the remaining 2 tablespoons of olive oil to a large stock pot set over medium heat. Add the celery, onion, mushroom, and garlic and saute until tender but not brown, about 10 minutes.
Add the tomato puree, roasted red peppers, wine, black pepper, cumin, coriander, thyme, oregano, and the Old Bay (if you're using it) to the pitcher of a blender. Blend until smooth.
Check on your cauliflower! It's probably been 10 minutes. Take it out of the oven and set it aside.
Add the tomato and pepper puree to the sauteed vegetables in the stock pot. Simmer on medium-low for 10 minutes, stirring frequently to avoid scorching.
Add the roasted cauliflower, diced tomatoes, vegetable stock, and bay leaves to the stock pot.
Bring your soup to a simmer. Taste, and season with salt as needed. If it’s too acidic (sour) — tomatoes have varying acidity levels — stir in some baking soda, 1/4 teaspoon at a time, until you're happy with the flavor.

‍

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?

About

Esalen Team

< Back to all Journal posts

Roasted Cauliflower Soup

February 11, 2021

Esalen Team

With a little multitasking, it comes together in about half an hour. Give it a try on the next rainy day!

Ingredients

2 tablespoons olive oil, plus more for cauliflower
1 large head cauliflower, broken into florets
2 c. finely diced celery
2 c. finely diced yellow onion
2 c. finely diced mushrooms (we like cremini or oyster)
1/2 c. minced garlic
1 c. tomato puree
16 oz. roasted red pepper (jarred or from the deli is fine, just drain off the liquid they come in)
1/2 c. white wine
1 tbsp. ground black pepper
2 tsp. ground cumin seed
2 tsp. ground coriander seed
2 tsp. fresh thyme leaves, or 1/2 tsp. dried
2 tsp. fresh oregano leaves, or 1/2 tsp. dried
2 tsp. Old Bay seasoning (optional)
3 bay leaves
1 qt. canned diced tomatoes, drained
1 qt. fresh vegetable stock (we won't tell if you use boxed)
Salt to taste
Optional: baking soda

Instructions

Preheat your oven to 350 degrees.
Rub the cauliflower florets with 2 tablespoons of the olive oil and put into a large baking dish. Roast for 20 minutes, or until tender and browned on the edges.
While the cauliflower roasts, add the remaining 2 tablespoons of olive oil to a large stock pot set over medium heat. Add the celery, onion, mushroom, and garlic and saute until tender but not brown, about 10 minutes.
Add the tomato puree, roasted red peppers, wine, black pepper, cumin, coriander, thyme, oregano, and the Old Bay (if you're using it) to the pitcher of a blender. Blend until smooth.
Check on your cauliflower! It's probably been 10 minutes. Take it out of the oven and set it aside.
Add the tomato and pepper puree to the sauteed vegetables in the stock pot. Simmer on medium-low for 10 minutes, stirring frequently to avoid scorching.
Add the roasted cauliflower, diced tomatoes, vegetable stock, and bay leaves to the stock pot.
Bring your soup to a simmer. Taste, and season with salt as needed. If it’s too acidic (sour) — tomatoes have varying acidity levels — stir in some baking soda, 1/4 teaspoon at a time, until you're happy with the flavor.

‍

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

About

Esalen Team

About

Esalen Team

< Back to all articles

February 11, 2021

Esalen Team

With a little multitasking, it comes together in about half an hour. Give it a try on the next rainy day!

Ingredients

2 tablespoons olive oil, plus more for cauliflower
1 large head cauliflower, broken into florets
2 c. finely diced celery
2 c. finely diced yellow onion
2 c. finely diced mushrooms (we like cremini or oyster)
1/2 c. minced garlic
1 c. tomato puree
16 oz. roasted red pepper (jarred or from the deli is fine, just drain off the liquid they come in)
1/2 c. white wine
1 tbsp. ground black pepper
2 tsp. ground cumin seed
2 tsp. ground coriander seed
2 tsp. fresh thyme leaves, or 1/2 tsp. dried
2 tsp. fresh oregano leaves, or 1/2 tsp. dried
2 tsp. Old Bay seasoning (optional)
3 bay leaves
1 qt. canned diced tomatoes, drained
1 qt. fresh vegetable stock (we won't tell if you use boxed)
Salt to taste
Optional: baking soda

Instructions

Preheat your oven to 350 degrees.
Rub the cauliflower florets with 2 tablespoons of the olive oil and put into a large baking dish. Roast for 20 minutes, or until tender and browned on the edges.
While the cauliflower roasts, add the remaining 2 tablespoons of olive oil to a large stock pot set over medium heat. Add the celery, onion, mushroom, and garlic and saute until tender but not brown, about 10 minutes.
Add the tomato puree, roasted red peppers, wine, black pepper, cumin, coriander, thyme, oregano, and the Old Bay (if you're using it) to the pitcher of a blender. Blend until smooth.
Check on your cauliflower! It's probably been 10 minutes. Take it out of the oven and set it aside.
Add the tomato and pepper puree to the sauteed vegetables in the stock pot. Simmer on medium-low for 10 minutes, stirring frequently to avoid scorching.
Add the roasted cauliflower, diced tomatoes, vegetable stock, and bay leaves to the stock pot.
Bring your soup to a simmer. Taste, and season with salt as needed. If it’s too acidic (sour) — tomatoes have varying acidity levels — stir in some baking soda, 1/4 teaspoon at a time, until you're happy with the flavor.

‍

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

About

Esalen Team

< Back to all Journal posts

Roasted Cauliflower Soup

February 11, 2021

Esalen Team

With a little multitasking, it comes together in about half an hour. Give it a try on the next rainy day!

Ingredients

2 tablespoons olive oil, plus more for cauliflower
1 large head cauliflower, broken into florets
2 c. finely diced celery
2 c. finely diced yellow onion
2 c. finely diced mushrooms (we like cremini or oyster)
1/2 c. minced garlic
1 c. tomato puree
16 oz. roasted red pepper (jarred or from the deli is fine, just drain off the liquid they come in)
1/2 c. white wine
1 tbsp. ground black pepper
2 tsp. ground cumin seed
2 tsp. ground coriander seed
2 tsp. fresh thyme leaves, or 1/2 tsp. dried
2 tsp. fresh oregano leaves, or 1/2 tsp. dried
2 tsp. Old Bay seasoning (optional)
3 bay leaves
1 qt. canned diced tomatoes, drained
1 qt. fresh vegetable stock (we won't tell if you use boxed)
Salt to taste
Optional: baking soda

Instructions

Preheat your oven to 350 degrees.
Rub the cauliflower florets with 2 tablespoons of the olive oil and put into a large baking dish. Roast for 20 minutes, or until tender and browned on the edges.
While the cauliflower roasts, add the remaining 2 tablespoons of olive oil to a large stock pot set over medium heat. Add the celery, onion, mushroom, and garlic and saute until tender but not brown, about 10 minutes.
Add the tomato puree, roasted red peppers, wine, black pepper, cumin, coriander, thyme, oregano, and the Old Bay (if you're using it) to the pitcher of a blender. Blend until smooth.
Check on your cauliflower! It's probably been 10 minutes. Take it out of the oven and set it aside.
Add the tomato and pepper puree to the sauteed vegetables in the stock pot. Simmer on medium-low for 10 minutes, stirring frequently to avoid scorching.
Add the roasted cauliflower, diced tomatoes, vegetable stock, and bay leaves to the stock pot.
Bring your soup to a simmer. Taste, and season with salt as needed. If it’s too acidic (sour) — tomatoes have varying acidity levels — stir in some baking soda, 1/4 teaspoon at a time, until you're happy with the flavor.

‍

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

About

Esalen Team

About

Esalen Team

< Back to all articles

February 11, 2021

Esalen Team

With a little multitasking, it comes together in about half an hour. Give it a try on the next rainy day!

Ingredients

2 tablespoons olive oil, plus more for cauliflower
1 large head cauliflower, broken into florets
2 c. finely diced celery
2 c. finely diced yellow onion
2 c. finely diced mushrooms (we like cremini or oyster)
1/2 c. minced garlic
1 c. tomato puree
16 oz. roasted red pepper (jarred or from the deli is fine, just drain off the liquid they come in)
1/2 c. white wine
1 tbsp. ground black pepper
2 tsp. ground cumin seed
2 tsp. ground coriander seed
2 tsp. fresh thyme leaves, or 1/2 tsp. dried
2 tsp. fresh oregano leaves, or 1/2 tsp. dried
2 tsp. Old Bay seasoning (optional)
3 bay leaves
1 qt. canned diced tomatoes, drained
1 qt. fresh vegetable stock (we won't tell if you use boxed)
Salt to taste
Optional: baking soda

Instructions

Preheat your oven to 350 degrees.
Rub the cauliflower florets with 2 tablespoons of the olive oil and put into a large baking dish. Roast for 20 minutes, or until tender and browned on the edges.
While the cauliflower roasts, add the remaining 2 tablespoons of olive oil to a large stock pot set over medium heat. Add the celery, onion, mushroom, and garlic and saute until tender but not brown, about 10 minutes.
Add the tomato puree, roasted red peppers, wine, black pepper, cumin, coriander, thyme, oregano, and the Old Bay (if you're using it) to the pitcher of a blender. Blend until smooth.
Check on your cauliflower! It's probably been 10 minutes. Take it out of the oven and set it aside.
Add the tomato and pepper puree to the sauteed vegetables in the stock pot. Simmer on medium-low for 10 minutes, stirring frequently to avoid scorching.
Add the roasted cauliflower, diced tomatoes, vegetable stock, and bay leaves to the stock pot.
Bring your soup to a simmer. Taste, and season with salt as needed. If it’s too acidic (sour) — tomatoes have varying acidity levels — stir in some baking soda, 1/4 teaspoon at a time, until you're happy with the flavor.

‍

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

Roasted Cauliflower Soup

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