Roasted Cauliflower Soup
Almost all veggies taste better if you roast them, instead of boiling or steaming. As I was coming up with this recipe for Roasted Cauliflower Soup, I decided to roast almost all the veggies before putting them into the soup. The caramelized vegetables add taste and color to the soup. This soup is very easy to double or triple or shrink in half, depending on the amount of people you are feeding — just double or cut everything in the recipe depending on the amount of soup you want to make. I’ve served soup this in china teacups at my holiday parties; it’s a very nice pureed soup and you don’t even need a spoon to eat it, just drink it right out of the cup, (less silverware to clean!) Give this recipe a try on a cold winter days and you won’t be disappointed.
- Olive oil for roasting
- 2 heads of cauliflower, washed and cut into florets
- 2 leeks, washed and cut in 1/2 and then into slices
- 10 cloves of garlic, peeled and left whole
- 8 cups of vegetable stock
- 2 potatoes, washed, peeled and medium diced
- 2 teaspoons coriander
- 1 teaspoon cumin
- salt and pepper
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- Black truffle salt
- Preheat Oven to 400° degrees.
- Place the cauliflower on a baking sheet lined with parchment paper for easy clean up. Drizzle with olive oil and season with salt and pepper. With clean hands, mix around so that all the cauliflower is seasoned. Place on the middle rack in the oven and roast for 25 minutes.
- While the cauliflower is roasting, place stock and potatoes in a large pot (large enough so that you can add the cauliflower later) over medium high heat. Bring to a boil and then lower to simmer and let simmer while the cauliflower roasts.
- In a bowl, combine the chopped leeks and garlic; season with salt, pepper and a drizzle of olive oil. Set aside.
- At the end of the 25 minutes roasting period, remove cauliflower from oven and mix in leeks and garlic. Sprinkle the cumin over the veggies. Return the roasting pan to the oven and roast for another 20-25 minutes, until the veggies are golden brown and soft but not burnt.
- When roasting is complete, carefully add all roasted veggies into the pot of stock and potatoes. Stir, and then with an immersion blender, puree the whole mixture.*
- After you’ve pureed the mixture, mix in the cream, coriander and Parmesan. Stir to incorporate. Taste the soup and season lightly to taste with salt and pepper. Let soup simmer for 10-15 minutes for flavors to come together. Taste again and season accordingly.
- Right before serving, drizzle with good extra virgin olive oil.
- For serving, I suggest sprinkling grated Parmesan on top of the soup, as well as a sprinkling of the black truffle salt.
- * If you don’t have an immersion blender, I suggest pureeing in a blender in small batches. Remember that the steam from the hot mixture can create pressure in your blender so remove the center of the lid and place a dishtowel over the opening while pureeing. I’d suggest using a blender over a food processor because the food processor would make it a more chunky soup.
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