Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup Recipe
Vegetable soups are a timeless choice, offering a hearty and healthy start to any meal. The Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup is a versatile and delicious option that pairs wonderfully with a fresh salad or sandwich, or can stand on its own as a comforting appetizer. The secret to this soup’s rich, deep flavor lies in roasting the vegetables beforehand. When cauliflower and carrots are roasted with the right balance of salt, spices, and a touch of sweetness, their flavors intensify, creating a naturally savory and aromatic base for the soup.
The addition of evaporated milk gives this soup an ultra-creamy texture that is sure to please kids and adults alike, as the vegetables are completely pureed, leaving behind a velvety smooth consistency. This recipe combines wholesome ingredients with bold flavors, making it an ideal choice for a nutritious meal on any day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi), cleaned and cut into large florets | 1 head |
| Carrots (Gajjar), peeled and cut into chunks | 3 medium-sized |
| Celery, finely chopped | 2 stalks |
| Extra Virgin Olive Oil | 1 tablespoon |
| Butter (Salted) | 1 tablespoon |
| Onion, cut into large dice | 1 medium-sized |
| Garlic, thinly sliced | 3 cloves |
| 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 |
Preparation Time
- 15 minutes
Cooking Time
- 20 minutes
Instructions
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Preheat the Oven: Begin by preheating your oven to 200°C (392°F). Line a baking tray with foil to make clean-up easier.
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Prepare the Vegetables: In a mixing bowl, toss the cauliflower florets and carrot chunks with the extra virgin olive oil. Season generously with salt and pepper, then sprinkle in the palm sugar. Mix well to ensure the vegetables are evenly coated. Spread them out in a single layer on the prepared baking tray.
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Roast the Vegetables: Place the baking tray in the preheated oven and roast the cauliflower and carrots for about 25 to 30 minutes. Make sure to flip them halfway through the roasting process so that they turn golden brown and are evenly cooked.
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Sauté the Aromatics: While the vegetables are roasting, heat the salted butter in a large soup pot over medium-high heat. Add the diced onion and chopped celery to the pot and sauté for about 5-6 minutes, or until softened.
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Add Garlic and Spices: Add the sliced garlic to the pot and cook for another 30 seconds until fragrant. Stir in the ground cumin, paprika powder, and red chilli flakes. Let the spices bloom in the hot butter for a minute to enhance their flavors.
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Combine the Roasted Vegetables: Once the cauliflower and carrots are done roasting, add them to the soup pot with the sautéed aromatics and spices. Stir to combine everything well and let it cook together for 2 to 3 minutes.
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Simmer with Broth: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
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Blend the Soup: In batches, transfer the soup mixture to a blender. Puree until smooth and creamy. If needed, add a little water to reach your desired consistency. Return the pureed mixture to the soup pot.
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Add Evaporated Milk: Stir in the evaporated milk to create a creamy, velvety texture. Taste the soup and adjust the salt and pepper as needed.
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Serve and Enjoy: Heat the soup through, then ladle into bowls. Serve hot, ideally with a side of warm garlic bread for a satisfying meal.
This Roasted Cauliflower, Celery, and Carrot Creamy Vegetable Soup is not just a bowl of comfort, but also an incredibly nutritious choice for any day of the week. Its smooth texture and flavorful depth, thanks to the roasted vegetables and the creamy milk base, make it a perfect addition to your menu. Whether you serve it as a light meal, or pair it with your favorite sandwich, it’s sure to please everyone at the table.
Tips for a Perfect Soup:
- Customize the Vegetables: You can experiment with other vegetables like parsnips, leeks, or sweet potatoes to create variations of this creamy soup.
- Make it Vegan: To make this recipe vegan, simply replace the butter with olive oil and the evaporated milk with a non-dairy milk of your choice (such as coconut milk or almond milk).
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just be sure to let it cool completely before freezing.
Enjoy this delightful and nourishing vegetable soup as part of your next meal—it’s sure to warm both your heart and your soul!
