Roasted garlic scape, potato, cauliflower soup

roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

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

  • olive oil

  • 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!

detail of roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

detail of roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

tacos de hongos y coliflor

chanterelles, red onions, garlic in a cast iron pan

Taco Tuesday pretty much takes place any day of the week  at Casa de Teacup. One of my favorites is with little brown mushrooms,  but when my omni sweetheart was captivated by Chanterelles at the Grand Lake farmers market, I could not resist. Really, though, you can make these with any mushrooms you like. The secret is twofold: use more mushrooms than you think you need to and  let them cook much longer than you think they ought to.

tacos de hongos y coliflor

makes 6 generous servings

for the cauliflower

  • 1 head cauliflower
  • 1 tsp olive oil
  • ¼ tsp sea salt
  • 1 tsp cumin
  • ½ tsp chili powder

for the mushrooms

  • 1 tsp olive oil
  • ¼ tsp sea salt
  • 1 medium red onion
  • 4 cloves garlic
  • 2 large handfuls of mushrooms - about 3 cups - sliced
  • ¼ tsp dried red chili flakes
  • ½ tsp dried oregano

Preheat the oven to 400. Chop the cauliflower into small florets, about the size of grapes. Toss with the olive oil, sea salt, cumin and chili powder until evenly coated. Roast in the oven for 40 minutes, turning once halfway. After you have turned them, start the mushrooms so everything is done at once.

Heat the olive oil in a pan over medium heat-high heat. Halve and slice the red onion into half moons and finely chop the garlic. When the pan is hot, add the onion and sea salt and sauté for about 5 minutes or until the onion is very soft and beginning to darken. Add the garlic, red chili flakes and oregano, stir well, and cook one minute more. Add in the sliced mushrooms, stir very well to combine and then leave mostly alone for about 15 minutes, stirring a few times on the way. Serve in corn tortillas with the roasted cauliflower, cashew crema and hot sauce, or even just over rice.  

mushroom and cauliflower with cashew crema and hot sauce on homemade corn tortillas


There's nothing quite like a homemade corn tortilla, even when you're a novice tortilla maker like me. But if you've got a source for good soft corn tortillas, by all means, make use of it!

The mushrooms will hiss and spit while you cook them, release a lot of liquid and shrink some.

Feel free to play around with the filling if you like - roasted broccolini or wilted peashoots complement the mushrooms nicely as well.