Roasted Cauliflower Soup
The most important step to achieving a flavorful roasted cauliflower soup is the ROASTING! Baking until golden brown adds a depth of flavor that cauliflower alone does not poses. This is a delicious thick and creamy soup, that can be enjoyed any time of year. For the kids, I add cheese because let's be honest, everything tastes better with cheese!
Ingredients:
2 Heads of Cauliflower, chopped
5 Cups Water
5 Tbsp Chicken Stock Powder
2 White or Yellow Onions
2 Carrots, peeled and diced
6 Cloves of Fresh Garlic, chopped
3 Potatoes, peeled, diced and rinsed in cold water
Salt and pepper, to taste
1/4 Cup Olive Oil
1/2 Tsp Paprika
1 Tsp Curry Powder
1 Tsp Sage Powder
1 Tsp Dry Parsley
1 Tsp Dry Basil
2 Cups of Milk
2 Cups Shredded Cheddar Cheese
Directions:
Preheat oven to 450 degrees Feren height.
Spread chopped cauliflower over parchment paper lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Bake in oven approximately 20 minutes, turning as needed until browned.
Meanwhile, to a large pot add a drizzle of cooking oil and your diced onions sauté for 2 minutes, then add fresh garlic and continue to cook another 1 minute. Then add remaining ingredient accept cheese and milk. Cover and let simmer.
Once cauliflower is sufficiently browned, add to soup pot.
Once vegetables are soft, remove pot from the heat. Then using a submersion blender, blend together until smooth and no lumps visible. Return pot to low heat and add milk and shredded cheese. Continue cooking until cheese is melted.
Taste and adjust seasoning as desired.
Serve hot and top with a sprinkle of shredded cheddar cheese. Enjoy!
Whether it's Sweet or Savoury, let it be made with Love!
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