Cauliflower Soup
- Womenscorner Desk
- December 12, 2020
The wonderful creamy texture and robust flavor that come from such a simple recipe. A regular in winter dinner rotation, it’s the perfect partner for a hearty salad, a sandwich, or crusty bread, but it’s also a satisfying meal on its own. This creamy roasted cauliflower soup comes together in 2 easy steps: roast and blend! Vegan, gluten-free, and nut-free, its creaminess comes from the cauliflower itself.
Ingredients :
- 1 medium head cauliflower, about 2 lbs.
- 2 shallots, peeled and sliced into quarters
- 4 unpeeled garlic cloves
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
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Method : Preheat the oven to 400°F and line an outsized baking sheet with parchment paper. Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and therefore the shallots on the baking sheet and toss with a drizzle of vegetable oil and pinches of salt and pepper. Wrap the garlic cloves, along side a drizzle of vegetable oil and a pinch of salt, during a piece of aluminium foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned round the edges. Remove from the oven and let cool slightly. put aside 1½ cups of the smaller cauliflower florets for garnish.
In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth. Add the vegetable oil , juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more juice , salt, and pepper to taste. If the soup is just too thick, add water, a couple of tablespoons at a time and blend to desired consistency. Serve with a drizzle of vegetable oil and therefore the reserved cauliflower florets.
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