This soup. THIS SOUP. How can a recipe so simple and easy to make deliver us this soup perfection? I don’t know, but let’s go with it. Even if you don’t like cauliflower, I have a feeling you would still be into this soup. It just tastes like a creamy and flavorful dish, with a hint of sweetness. YES.
Roasted Cauliflower Soup Recipe
Ingredients:
- 2 cauliflower heads, cut florets into bite-size
- olive oil, for drizzle
- salt, to taste
- 1/2 tsp pepper
- 1 red onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbs butter
- 1/4 cup cashews
- 1 tbs fresh lemon juice,
- 1/2 tsp ground nutmeg
Directions:
- Preheat the oven to 425 degrees.
- On the baking sheet, toss the chopped cauliflower with the olive oil and salt until lightly and evenly coated in oil. Bake until the cauliflower is tender and caramelized on the edges, about 30 minutes. Give it another toss halfway in between roasting.
- While the cauliflower is roasting, warm about 1 tbs olive oil in a soup pot over medium heat, then add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent. About 5 minutes.
- Add the garlic and cook for about 30 seconds, stirring continuously. Then add the broth.
- Once the cauliflower is done roasting, grab a few of the florets for garnish and transfer the rest to the soup pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat to maintain a simmer. Cook, stirring occasionally, for 20 minutes.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then transfer the soup to a blender.
- Add the butter and blend until smooth. Add the cashews and blend again. Then add the lemon juice, salt and pepper (to taste) and nutmeg and blend again. This is where you can taste while you go and decide if you want any more of the lemon juice, salt, pepper or nutmeg.
- Top each bowl of soup with a roasted cauliflower floret and pinch of nutmeg and serve.
