Roasted Cauliflower Soup

Por The Cooking Foodie · 60 min

Ingredientes

Modo de preparo

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.

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