Flavorful Roasted Cauliflower Soup Recipe
Flavorful Roasted Cauliflower Soup recipe, with simple ingredients made from scratch. Healthy, perfect for weeknight cozy dinners on cold days.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 4-6
- Category: lunch, dinner,
- Method: Oven cook and baking, stovetop cooking
Ingredients
- 4 tablespoons olive oil
- 1 3/4 ounces’ butter
- 1-pound cauliflower
- 1 medium white onion
- 1 clove garlic
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon pepper mix
- Salt and black pepper to taste
- Fresh herbs (parsley) for serving
Instructions
1. Remove the tough parts, divide the cauliflower into small florets, and cut them into 1/4-inch thick slices.
2. Place the cauliflower in a bowl. Marinate in salt, spices, and olive oil for 10 minutes.
3. Slice the onion into strips and mince the garlic. Sauté the onion in olive oil until soft, add the garlic, and cook for another minute.
4. Preheat the oven to 395°F. Bake the cauliflower in the oven for 20–25 minutes until golden brown on a nonstick mat or parchment paper. Stir occasionally to ensure even baking.
5. Set aside a few nice-looking florets for garnish. Add the baked cabbage to the pot. Pour in hot water to cover the vegetables. Bring the soup to a boil and simmer for 10 minutes. Add the bay leaf and simmer for 5 minutes. Remove the bay leaf. Add butter at the end of cooking.
6. Blend the contents of the pot until smooth and creamy. If the soup is too thick, dilute it with water. Add salt and pepper to taste. Heat the soup without bringing it to a boil.
Ladle the soup into bowls. Garnish with flower buds, herbs, and olive oil. Bon appétit!