Roasted Cauliflower and Goat Cheese Soup

Goat cheese. A history.

Sort of. Let me just start out by saying goat cheese is very underrated and at the same time has become very trendy.

Here in America cow’s milk cheese is king. That and the mystery cheese that is “American cheese”. Hello velveeta! But that only makes sense, I mean, we don’t raise too many goats here in America. The main animal products are cows.

Because cow’s milk cheese is so popular nowadays, I feel like goat cheese has become more of an “upscale” ingredient. It’s old news, but people are beginning to revel in the tanginess of goat cheese. It’s cycling back into popularity.

Here are some interesting fun facts about goat cheese. According to the very trustworthy site, Wikipedia, goat cheese has been made for thousands of years and was probably one of the first dairy products ever made. Talk about retro.

I also found a very interesting tale from the lovely website inside storey, which says that villagers at Ganj Dareh in the high mounatins of what is now Iran, had made a pact with goats. The villagers would offer the goats protection and food, if the goats would provide them with meat, milk, hides, hair, horn, bones, sinew, and dung for fuel. Pretty cool right? I think it is anyway.


Roasted Cauliflower Goat Cheese Soup

(Recipe by Sarah Eats Austin)


1 head cauliflower, stem removed and cut into florets

olive oil

1 large onion, chopped

1 medium potato, diced

3 cloves garlic, minced

32 ounces chicken broth

4 ounces goat cheese

1 tsp mustard powder

1 tsp paprika

1 tsp dried oregano

1 tsp dried thyme

salt and pepper to taste





Preheat oven to 500F.

Arrange the cauliflower florets on a baking sheet lined with foil. Drizzle olive oil over the top, and roast in the oven until charred on the outside, about 20-25 minutes, shake about 2-3 times during the whole period.

Meanwhile, in a soup pot, heat about 2 tbls olive oil over medium high and add in onion and potato. Cook until the onion is translucent. Once onion is done, add in garlic and cook 1 minute longer. Add in the cauliflower and chicken stock and bring to a boil, covering with the lid. Let cook until the cauliflower is soft.

Using an immersion blender blend the mixture until smooth. Add in seasonings and cheese. Stir to combine and serve hot.

2 thoughts on “Roasted Cauliflower and Goat Cheese Soup

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