Roasted Cauliflower Soup Recipe
Description:
This Roasted Cauliflower Soup is a comforting and wholesome dish, perfect for a chilly winter evening. The cauliflower’s natural sweetness is enhanced with the savory notes of garlic and celery, creating a rich and creamy texture. Light yet flavorful, this soup can be the ideal start to your dinner, offering warmth and nourishment in every spoonful.
Cuisine: Continental
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi), cut into florets | 2 cups |
| Celery, chopped | 1/2 cup |
| Garlic, minced | 5 cloves |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | To taste |
| Milk | 1 cup |
| Water | 1/2 cup |
| Black Pepper Powder | 1 teaspoon |
| Butter (Salted) | 1 teaspoon |
| Whole Black Pepper Corns, crushed | 2 whole |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Start with the base:
Heat a medium-sized pan on a medium flame and add the extra virgin olive oil. Once the oil is warm, toss in the minced garlic and chopped celery. Sauté for about 1 minute, until you begin to smell the aromatic garlic, which will infuse the oil with a savory fragrance. -
Roast the cauliflower:
Add the cauliflower florets into the pan. Sprinkle salt over the florets and stir them around, allowing them to roast on high heat for about 4–6 minutes. This will give the cauliflower a lovely, slightly golden color and deepen its flavor. -
Steam the cauliflower:
After the roasting process, pour a splash of water into the pan to help steam the cauliflower. Cover the pan and let it cook for another 5 minutes. This step helps soften the cauliflower, preparing it for blending. -
Cool and blend:
Turn off the heat and let the mixture cool down to room temperature. Once cooled, transfer the contents to a blender or food processor. Add a small amount of water and blend everything until smooth and creamy. The puree should be velvety with no lumps. -
Bring to a simmer:
In a clean pan, melt the salted butter over medium heat. Add the cauliflower puree to the pan and stir it well, bringing it to a gentle simmer. The butter will help create a smooth, rich texture for the soup. -
Final touches:
Pour in the milk and the remaining water to achieve your desired soup consistency. Stir in the black pepper powder and allow the soup to come to a rolling boil. Taste and adjust the salt if needed. -
Garnish and serve:
Once the soup has reached the desired consistency, pour it into bowls. Garnish with freshly cracked black peppercorns for an extra burst of flavor and a little texture. Serve immediately while hot.
Serving Suggestions:
Pair this delightful Roasted Cauliflower Soup with a Roasted Vegetable Panini Sandwich with Feta Cheese for a hearty, satisfying meal. Follow up with a dessert like the New York Style Baked Cheesecake to complete the dining experience.
Enjoy this warming, velvety soup that’s as nourishing as it is delicious, perfect for serving on cold nights or as the starter to a memorable meal.
