No matter the season, it's always a good time to have a soup. This Roasted Cauliflower soup is a delicious creamy and a flavourful soup, perfect for a soul warming meal on a busy lunch or dinner! It is vegetarian, easy to make, healthy and one of my favourite soups.
Servings: 4
Prep time: 10 min
Cook time: 20-25 min
Total time: 30-35 min
What you need
1 large head of cauliflower
1 yellow onion, chopped
2-4 garlic cloves, chopped
2 tbsp butter or olive oil
2 tbsp olive oil for the cauliflower
700ml bone broth
100ml single cream (optional)
50g Grated parmesan cheese (optional)
Salt, pepper and paprika to taste
For garnish:
roasted cauliflower florets
Grated Parmesan cheese
Parsley leaves
What you do
1. Preheat the oven to 200°C.
2. Cut the cauliflower in small florets and drizzle some olive oil over them with salt and pepper and place them on a baking dish in the oven for about 10 minutes.
3. Meanwhile in a large pot, melt 2 tablespoons of butter (or heat 2 tbsp of olive oil) on medium-high heat. Add the onion, garlic, salt and cook until golden, about 2 minutes.
4. Add the cauliflower to the pot with 700ml bone broth and bring it to a boil.
Reduce the heat to medium-low and cover the pot with the lid and cook for 10 minutes.
5. Remove it from the stove and purée the soup using a hand blender until everything is smooth.
6. Once the soup is blended pour in the double cream and the shredded parmesan cheese, stirring occasionally for another 2 minutes.
7. Pour in soup bowls and garnish with few drops of cream ( I used single cream, as it's lighter in fat, but can be used any cream), a few fresh parsley leaves and roasted cauliflower florets . Serve warm with your favourite crackers, croutons or bread!
" Nothing brings people together like good food. "
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