Roasted Cauliflower Soup Recipe

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F).
2. Cut the cauliflower into florets or chunks. Toss with the unpeeled garlic cloves and 2 to 3 tablespoons of olive oil until evenly coated.
3. Spread in a single layer on a baking tray and roast for about 20 to 30 minutes, until golden brown. If the garlic browns too fast before the cauliflower is done, remove the garlic.
4. Reserve about 1 cup of roasted cauliflower for garnish.
5. In a large pot over medium heat, heat 2 tablespoons of olive oil, add the chopped onion and sauté until golden, about 8 to 10 minutes.
6. Add the potato, the rest of the roasted cauliflower, the garlic squeezed from its skins, the vegetable broth, salt, pepper and cumin.
7. Bring to a boil, then reduce to low, cover and simmer for 15 minutes.
8. Turn off the heat and blend until smooth with an immersion blender or in a high-powered blender.
9. Adjust the seasoning, ladle into bowls and garnish with olive oil, chives or parsley and the reserved cauliflower.

Summarized from The Cooking Foodie's video. Watch it for the details.

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