For a long time I did not like cauliflower, but today I love the taste of cauliflower which is often a little nutty when roasted. This cauliflower soup is made with butter, and is wonderfully creamy. Because you actually do not need cream when making a creamy soup, butter works just as well. Of course, you can pour in a little cream instead of butter if you prefer that.
I ran the soup in a blender in two rounds, having made the mistake before of filling the blender a little bit too much.. Then the soup came all over the kitchen, also the ceiling..
Cauliflower soup ingredients
1 large cauliflower head
2 finely chopped shallots or a yellow onion
2 finely chopped garlic cloves
2 tbsp + 2 tbsp olive oil
2 tablespoons butter (alternatively 1/2 dl optional cream)
1 l vegetable broth
1.5 tsp Salt
1 teaspoon Pepper
Put some roasted pumpkin seeds, roasted onions or roasted cauliflower on top of the soup. It’s good with a little crunch!
- Set the oven to 200 °C, and place a baking sheet paper at a baking tray.
- Rinse and clean the cauliflower head, and divide into smaller pieces. Put everything on the baking tray.
- Pour 2 tablespoons olive oil over the cauliflower, and stir the cauliflower so that all the pieces are covered with olive oil. Salt a little.
- Roast in the middle of the oven for about 30 minutes. Turn the cauliflower around after 15 minutes.
- When the cauliflower starts to turn a little brown, it is ready. Take out and set aside.
- Boil the broth.
- Fry the onion on medium heat in with 2 tablespoons olive oil for about 2 minutes. Add the garlic and fry for about 2 more minutes. The onion should not be brown, only soft and a little transparent.
- Pour in the onion, garlic and cauliflower to the broth. Bring to the boil and then simmer for 15 minutes.
- Mix everything in a blender, possibly in 2 batches depending on the size of your blender. Or you use a hand mixer.
- Pour everything back into the saucepan, mix in the butter. Let simmer for a few more minutes then the soup is ready to be served.
- Dilute with a little water if you think the soup is too thick. It depends a bit on how big a cauliflower head you have and what you think is tastiest.
Malin Nordblom, Fab Foodie Swede, Mail email@example.com