Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup
This Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup is a delightful medley of flavors that brings warmth and comfort to any meal. Perfect for a weeknight dinner, this vegetarian soup combines the nutty essence of roasted cauliflower with the subtle sweetness of carrots and the crisp freshness of celery. The creamy texture, enriched by evaporated milk, makes it a comforting choice for chilly evenings, while the fragrant spices elevate it to a delightful culinary experience. Pair it with warm garlic bread for a wholesome feast that everyone will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) | 1 head |
| Carrots (Gajjar) | 3, peeled and cut into chunks |
| Celery | 2 stalks, finely chopped |
| Extra Virgin Olive Oil | 1 tablespoon |
| Butter | 1 tablespoon |
| Onion | 1, cut into large dice |
| Garlic | 3 cloves, thinly sliced |
| Cumin Powder (Jeera) | 1 teaspoon |
| Paprika Powder | 1 teaspoon |
| Red Chilli Flakes | 1/4 teaspoon |
| Palm Sugar | 1 teaspoon |
| Vegetable Stock | 2 cups |
| Evaporated Milk | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
Nutritional Information
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Carbohydrates | 25g |
| Dietary Fiber | 5g |
| Sugars | 6g |
| Sodium | 400mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation Time | 15 mins |
| Cooking Time | 20 mins |
| Total Time | 35 mins |
Servings
- Servings: 4
Cuisine
- Cuisine: Continental
- Course: Appetizer
- Diet: Vegetarian
Instructions
To begin creating your Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup, first, preheat your oven to 200°C (392°F). Line a baking tray with aluminum foil, which will help with easy cleanup and prevent sticking. In a large bowl, toss the cauliflower florets and carrot chunks with the extra virgin olive oil, ensuring they are well coated. Season them generously with salt and pepper, adding the palm sugar to enhance the natural sweetness of the vegetables.
Spread the seasoned vegetables evenly across the prepared baking tray. Roast them in the preheated oven for about 25 to 30 minutes, or until they turn golden brown, flipping them halfway through to ensure even cooking. Once roasted, remove the vegetables from the oven and set them aside to cool slightly.
While the vegetables are roasting, heat the butter in a large soup pot over medium-high heat. Once melted, add the diced onion and chopped celery, sautéing them until they soften and become translucent, which usually takes about 4-5 minutes. Next, add the thinly sliced garlic, stirring for a few seconds until fragrant.
Sprinkle in the ground cumin, paprika powder, and red chili flakes, followed by the roasted cauliflower and carrot mixture. Stir everything together for a couple of minutes, allowing the spices to mingle with the vegetables. Pour in the vegetable stock, bringing the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. This simmering process helps to blend all the flavors harmoniously.
After the soup has simmered, it’s time to blend it. Working in batches, carefully transfer the vegetable mixture to a blender. Puree until smooth; you want a creamy consistency that will be comforting and luxurious. Pour the pureed soup back into the pot, then stir in the evaporated milk. If the soup is too thick, feel free to add water a little at a time until you reach your desired consistency.
Finally, taste the soup and adjust the seasoning with salt and pepper as needed. Allow the soup to heat through on low, ensuring it doesn’t boil.
Serve your Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup hot, garnished with a drizzle of olive oil or a sprinkle of freshly cracked pepper if desired. This soup pairs beautifully with warm garlic bread, making for a wholesome and satisfying meal that will surely delight your family and friends. Enjoy this creamy delight as a comforting starter or a light main dish!
