AuthorAditiCategoryAppetizers, Healthy, snackDifficultyBeginnerA delectable creamy roasted cauliflower soup without any cream. Roasting the cauliflower just enhances its flavour and the result is smooth, creamy and delicious.
Preheat your oven to 180°C - Grill Setting. Drizzle the cauliflower florets with 2 teaspoons of olive oil and place them on a baking tray lined with parchment paper or a silicon mat. Bake in the oven for 20 - 25 minutes while turning over once after the first 10 minutes.
When the cauliflower is ready, sauté the leeks and onions in 1/2 teaspoon of olive oil till they are soft but not brown.
Keep 2 or 3 small cauliflower florets aside for garnish. Add in the garlic and remaining roasted cauliflower and cook for another 30 seconds.
Pour in the stock and simmer for 20 minutes on a low heat. Once the vegetables are soft, remove from the heat and let it cool down slightly. Blend with an immersion blender or in a mixer till smooth. Add in the extra water, butter, lemon juice, salt & pepper. Blend one last time till well mixed.
Pour into soup bowls, garnish with the remaining roasted cauliflower and some chopped spring onion. Enjoy warm.
Ingredients
Directions
Preheat your oven to 180°C - Grill Setting. Drizzle the cauliflower florets with 2 teaspoons of olive oil and place them on a baking tray lined with parchment paper or a silicon mat. Bake in the oven for 20 - 25 minutes while turning over once after the first 10 minutes.
When the cauliflower is ready, sauté the leeks and onions in 1/2 teaspoon of olive oil till they are soft but not brown.
Keep 2 or 3 small cauliflower florets aside for garnish. Add in the garlic and remaining roasted cauliflower and cook for another 30 seconds.
Pour in the stock and simmer for 20 minutes on a low heat. Once the vegetables are soft, remove from the heat and let it cool down slightly. Blend with an immersion blender or in a mixer till smooth. Add in the extra water, butter, lemon juice, salt & pepper. Blend one last time till well mixed.
Pour into soup bowls, garnish with the remaining roasted cauliflower and some chopped spring onion. Enjoy warm.