Roasted Cauliflower Soup
Roasted Cauliflower and Garlic Soup
Roasted Cauliflower and Garlic Soup
Serves 4
Preparation: 15 mins
Cooking Time: About one hour
This soup has an amazing depth of flavour and is very easy to prepare. Cauliflower is a very popular vegetable at the moment and can be utilised in a variety of ways and makes a surprisingly good soup.
Ingredients
One whole head of Cauliflower (stripped of greenery, cored and cut into florets)
Olive oil, plus extra for the onion
A generous slab of unsalted butter
Sea Salt
Freshly ground black pepper
2 tablespoons of Turmeric
1-2 tablespoons of Smoked Sweet Paprika
One large Spanish onion , peeled and diced
Four large cloves of garlic, peeled and chopped
1 litre of Vegetable broth (I used an organic Vegetable Cube)
For the Garnish
For the Garnish
Greek style yogurt or Creme Fraiche
Chopped chives or spring onions
Chopped chives or spring onions
Sprinkling of Sumac
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 200C Fan.
- Place the cauliflower florets into a medium sized roasting dish.
- Drizzle with olive oil and then sprinkle on the seasoning and then the turmeric and paprikia.
- Place the roasting dish into the hot oven for about 35 - 40 minutes. Check that the cauliflower doesn't burn and char and if necessary, cover with some foil - it absolutely must not char.
- In a large pan, place the chopped onion and garlic and heat with the olive oil and butter until the vegetables have softened - do not allow to burn as this will ruin the flavour.
- Now add the vegetable broth/stock.
- As soon as the cauliflower is soft (check with a sharp knife) add all the contents, plus juices to the simmering broth.
- All the vegetables to cook in the stock for about 10 minutes or so and then it will be ready to be liquidised.
- Serve with a swirl of yogurt or creme fraiche and a garnish of finely chopped chives or spring onions. You could also add a little sprinkling of sumac.