It’s almost summer! But where are the veggies?

Hey Guys,

Spring is in the air! (especially for those with allergies). It looks like spring is finally coming to Canada, and with this new beginning we must be patient (not easy for me). Farmers are just getting back to their fields and planting all kinds of delicious veggies! So even though we are all waiting for some fresh veggies after a long winter of storage crops like potatoes and root vegetables, we must wait it out. I have been so impatient in fact I ran out to my nearest park once the sun was shining only to realize the park was still a muddy mess.

In the meantime, I have an exciting recipe that you can try to make with some cauliflower – a vegetable that’s always available at the grocery store (and a vegetable that tastes good no matter what time of the year it may be).

Cauliflower is part of the cruciferous vegetables that include cabbage, kale and brocolli.  One cup of cooked vegetables contains 73% vitamin C and 19% vitamin K, an antioxidant and an anti-inflammatory compound that has only 29 calories!

This recipe is an adaptation of and is a Warm Roasted Cauliflower Soup with Crispy Herbal Croutons. It is a delicious, low-calorie creamy soup that you can enjoy as a meal or an appetizer.


-1 Head cauliflower, cut into florets

-1 tsp nutmeg

-1 tsp garlic salt

-1 tsp black pepper

-2 tbsp grapeseed oil (or any oil other than olive oil)

-1 onion, finely chopped

-1 tbsp butter

-2 cups chicken or beef stock

-1 cup milk (if you want to make it vegan, add unsweetened almond milk or soy milk)

-1/4 cup white wine (optional)

-1/3 cup croutons


Preheat oven to 450 degrees F.


Wash cauliflower and toss with grapeseed oil, nutmeg, garlic salt and pepper.


Place on  a baking tray and baking in a preheated oven for 30-40 minutes.

Before baking:


After baking:


Fry the onions in butter until softened. Add 1 tbsp flour and 2 cups beef or chicken broth and 1 cup milk.


Divide the cauliflower into 2 portions, 2/3 of the cauliflower to add to the soup puree and 1/3 of the cauliflower to add to the soup as a garnish. Add the large portion of cauliflower to the soup and blend until a smooth consistency is achieved.


Fry the croutons in a pan until crispy (see chef ramsay’s method for making the best croutons), taste the soup and add more seasoning as needed and…


Garnish your soup with the croutons and caulflower and enjoy warm!





Categories: Featured Veggie

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