Prep Time:Description
A soup and sandwich combo featuring honey.
Ingredients
For the Cauliflower Soup
- 1/2 head of cauliflower, cut into florets
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 onion, diced
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1 cup low-sodium chicken stock
- 1 cup water
- 1/2 tablespoon buckwheat honey per bowl (for drizzling)
For the Arugula, Goat Cheese and Honey Grilled Cheese Sandwiches
- 4 slices Challah or other soft bread
- salted butter, softened
- 2 handfuls arugula
- 2 ounces goat cheese
- 1 tablespoon clover honey
Instructions
For the Cauliflower Soup
- Preheat oven to 450°F. Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon oil and sprinkle with salt and pepper. Toss to coat. Roast until florets are browned, about 16 minutes, flipping once halfway through.
- In a small stockpot, heat 1/2 tablespoon of oil over medium heat. Add onions and sauté until soft and slightly browned. Stir in curry powder and cayenne (if using) and cook until fragrant, 1 to 2 minutes. Add chicken stock, water, and cauliflower. Cover and bring to boil and then simmer 5 minutes.
- Purée the soup with a regular or immersion blender until smooth. Return to pot if using a regular blender and reheat if necessary. Add salt and pepper to taste. Serve in bowls with a drizzle of honey and sandwiches, recipe below.
For the Grilled Cheese Sandwiches
- Heat skillet over medium heat. Butter one side of each piece of Challah bread. Evenly divide remaining ingredients between two pieces of bread and top with remaining slices.
- Place in skillet and cook until cheese is warmed and bread is golden, about 3 minutes each side.
- Remove from heat and serve immediately.
Nutrition
- Serving Size: 2