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Roasted cauliflower soup

Soup is one of my favourite things.

When done right, you can cram a whole lot of goodness into a soup. Which is why it tops the list of meals I recommend to clients for their weekly prep: soup requires little hands-on time to prepare, you can make a big batch and freeze for future use and it’s an easy way to hit that target of 10 daily vegetable servings we should all be striving for.

And if you’re really looking to soup things up this season, try roasting your vegetables first.

When you roast vegetables, something magical happens: the sugars on the outside of the vegetable begin to caramelize under the high dry heat. This means sweetness, depth of flavour and deliciousness you wouldn’t achieve otherwise. This would never happen by  simply boiling your vegetables because dehydration is a prerequisite for caramelization. 

Today’s recipe for roasted cauliflower soup will showcase this and feature some of my favourite white foods, cauliflower, garlic and onions, which also happen to be nutrient-dense immunity foods you should definitely stock your food pharmacy with this season.

Enjoy!

 

Roasted cauliflower soup

Serves: 4

Ingredients

  • 1 medium cauliflower, cut into equal-sized florets
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 4 cups chicken or vegetable broth
  • 1/3 cup freshly grated parmesan cheese
  • Coarse salt
  • Freshly cracked black pepper

Method

1. Preheat the oven to 425ºF. Place the cauliflower florets on a baking sheet, coat with 1 tablespoon of olive oil and sprinkle with salt and pepper. Spread the florets evenly on the baking sheet without overcrowding (or you will steam them, not roast).

2. Roast for 25 minutes or until cooked through and the edges begin to brown.

3. When the cauliflower is almost done, heat a large pot over medium heat,  add the other tablespoon of olive oil and sauté the onions 5 minutes, or until transluscent. Add the garlic and cook another 3 minutes.

4. Add the roasted cauliflower to the pot, along with the thyme and cover with broth. Bring to a boil and then using an immersion blender, purée until smooth.

5. Add the grated parmesan, simmer 5 more minutes and serve.

 

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