While spinach with feta hasn’t quite reached the level of “Oh my god, if I eat this one more time, I’ll go crazy”, it’s certainly a far cry from the “wow, I can’t believe how delicious something as simple as the combination of spinach and feta is.” (Seriously, if you haven’t tried it, check it out – feta is creamy and salty and briny, so it covers all of the bases that a good salad dressing does.) After I eat a banana with peanut butter about halfway through my workday afternoons, when the only snacks I have left are spinach with feta and vegetables with hummus, I think to myself, “well, that’s it, the rest of the afternoon’s snacks are just to be endured and not enjoyed.”
I don’t always, or even often, for that matter, want to spend part of my weekend making snacks for the week, but it’s occasionally worth it for some variety. This soup covers the same basic nutritional bases as spinach with feta would – vegetables and dairy protein. Surely raw spinach has more fiber and nutrients than roasted and boiled cauliflower, but let’s not overthink things.
The important thing is that I actually look forward to eating this every day, instead of wavering between disinterest and dread. And not just because it isn’t the same thing I’ve eaten everyday for the last three years – it’s a great soup. The pureed cauliflower makes it seem rich and creamy, while the feta and squeeze of lemon juice brighten up the flavors. Having something to look forward to when you’re six hours into a nine-hour workday is worth a bit of extra cooking on the weekend.
1 head of cauliflower, cut into 1 to 2-inch florets
2 tablespoons olive oil, divided
2 stalks celery, diced
1 onion, diced
3½ cups vegetable or chicken broth
2 sprigs thyme
2 ounces feta
1 tablespoon lemon juice
2 tablespoons parsley, minced
1. Place a rimmed baking sheet in the oven and heat the oven to 400 degrees. When the oven is hot, remove the baking sheet, add one tablespoon of olive oil plus a generous sprinkling of salt, then the cauliflower. Spray the top of the cauliflower with cooking spray. Roast, stirring twice, for 20-25 minutes, until a couple sides of each floret are deeply browned.
2. In a 5-quart pot, heat the remaining 1 tablespoon oil over medium heat. Add the celery, onion, and a pinch of salt; cook, stirring occasionally, until softened and the onion is translucent, 6-8 minutes. Add the roasted cauliflower, broth, and thyme. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes. Puree, either with an immersion blender or in batches with a stand-up blender.
3. Stir the feta, lemon juice, and parsley into the soup. Taste for seasoning, adjusting as necessary, and serve immediately. (Can also be made several days in advance.)