1 head of cauliflower, cored and broken into flowerettes
1 onion, coarsly chopped
2 cloves garlic, chopped
1/4 cup thinly slice celery
1 quart of chicken or vegetable stock
salt, pepper
pinch of cayenne pepper
optional 1/2 tsp of cumin, thyme, marjoram, or oregano
1 cup half and half or milk
olive oil
Instructions
Toss cauliflower, onion, celery, garlic, and optional herb with olive oil until lightly coated.
Spread in a baking sheet and bake in a 375 oven for 25 minutes, stirring every 10
minutes or so, until cauliflower is roasted and onions and garlic are browning.
Put 1 quart of stock into a large saucepan or pressure cooker. Add roasted vegetables
and simmer for 1/2 hour or cook for 10 minutes in the pressure cooker.
Puree soup with a stick blender or in small batches in a blender until smooth. Thin soup
with milk, cream, or stock to desired consistency. Season to taste with salt, pepper, and
cayenne pepper and simmer briefly to blend flavors.
Serving
Suggestions
Serve hot with a crusty bread. Garnish with a sprinkle of parmesan if desired.
Originally Submitted
11/6/2013
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