Roasted Cauliflower Soup

Posted

December 22, 2015


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Warm Comforting soup for a cold cold day!
Rich n luxuriant in taste and so silky in texture…yet made so healthy!
I like to serve it topped with carmalized garlic and mushroom and a light drizzle of Herb oil…Mmmm YUMMMY!
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Method:
Cut a fairly big size cauliflower into medium size florets. Spread out on a baking dish, lined with foil. Drizzle some olive oil, sprinkle some thyme/rosemary along with some salt n pepper. Bake in a 425 degree oven till golden.
Meanwhile, heat a tbsp of butter and sauté 3-4 cloves of minced garlic and 1 chopped onion till soft and translucent. Add the roasted cauliflower and about 4-5 cups of vegetable/chicken stock. Simmer for 5 minutes. When slightly cool, blend smooth in a blender. Alternatively you can also use an immersion blender. Strain soup (optional, with Vitamix you really don’t need to!) and return to pan. Add a cup of milk (optional) and bring to a slow simmer. Serve with a garnish of carmalized garlic and mushroom and a drizzle of Herb oil/pesto.
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One comment on “Roasted Cauliflower Soup

  1. March 7, 2016 Vandana

    Cauliflower soup….sounds difficult to believe but tried it last night it came out super delicious just too good, wonderful recipe ??
    Do share the veg recipe for Sweetcorn soup not the corn chowder.

    Reply

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