Last Friday, Little Nettle’s Treeschool was cancelled on account of a bear being in the class space! The PNW is not messing around with its wildlife.
If a bear has gotten into your classroom, perhaps you need this soothing soup, too. Based on Isa Chandra Moskowitz’s super delicious Roasted Potato & Fennel Soup. It’s not at all finicky. Unlike a bear.
roasted garlic scape, potato, cauliflower soup
3 or 4 medium potatoes, cut into 1 inch chunks
about 2 cups garlic scapes (I used four really big scapes, about a foot and a half long each) cut into one inch pieces and leaving the bud intact for garnish
1 head cauliflower, chopped into florets
1 teaspoon salt, divided
freshly ground black pepper
2 cups vegetable broth
2 cups plain unsweetened soy milk
Preheat oven to 425 F. Line 2 large rimmed baking sheets with parchment paper.
Toss the potatoes with the olive oil, 1/2 teaspoon salt and some fresh black pepper and place on one of the prepared baking sheets. Roast potatoes for 15 minutes.
While the potatoes are roasting, prep the cauliflower and scapes, toss with olive oil and the rest of the salt. Place on the other prepared baking sheet.
When the potatoes have roasted for 15 minutes, remove from the oven and use a spatula to flip them. Return to the oven and place the cauliflower and scapes in too.
Roast for 10 minutes, then remove the cauliflower and scapes, flip, and return to the oven and roast everything an additional 5 to 10 minutes.
Reserve a few chunks of potato, florets of cauliflower and the scape buds for garnish. Use either an immersion blender to pureé or ladle into a food processor. Process until the soup is just slightly chunky and thin with more soy milk or broth if desired. Garnish with the reserved roasted vegetables and serve!