Cauliflower soup
This cauliflower soup will simply warms your whole body.
Servings: 6 people
Calories: 226kcal
Ingredients
- 1 psc large cauliflower cut into small pieces
- 3 tbsp of extra virgin olive oil
- 1 psc Sea salt
- 1 psc chopped medium sized red onion
- 2 psc cloves of garlic
- 4 cups of vegetable broth
- 2 tbsp of butter
- 1 tbsp of lemon juice
- 0.25 tbsp of nutmeg
- 1 psc Chopped parsley, spring onions and chives for garnishing
Instructions
- Preheat your oven to approximately 220°C and grease a baking tray.
- Toss your chopped up cauliflower onto the tray along with some olive oil. Ensure that it is coated evenly.
- Once arranged, sprinkle some salt over the top and bake for 25 to 35 minutes. Toss the cauliflower around the 15 minute mark.
- When your 25 to 35 minutes is almost up, heat the remainder of your oil in a soup pot.
- Add in your onion and some salt.
- Cook and stir for 5 to 7 minutes.
- Add in the garlic and stir for 30 seconds before adding in your broth.
- Transfer the roasted cauliflower into the pot and increase the heat to medium-high. Once that heat is reached reduce it to a simmer.
- Cook this mixture for 20 minutes while stirring occasionally.
- Once the soup has finished cooking, remove the pot from the heat and let it cool for a couple of minutes.
- Transfer the soup to a blender, work in small batches if you require it.
- Add butter into the soup and blend it until it is smooth.
- Add some lemon juice, salt and nutmeg and blend it again.
- Transfer from the blender to your bowls, garnishing the dishes with some chives, spring onion and chopped parsley.
Video
Notes
Here is another Cauliflower soup recipe