Creamy roasted cauliflower soup
Creamy roasted cauliflower soup is a delicate and aromatic soup that delights with its flavor and smooth texture. It is made by roasting cauliflower florets with vegetables, then blending them with vegetable broth and a touch of cream. It pairs perfectly with toppings such as croutons, pea puffs, toasted nuts, or fresh herbs.
Preparation: 1h 20 min
Easy
Preparation: 1h 20 min
Easy
Ingredients:
- 1 g ground black pepper
- 60 g shallots
- 1100 g vegetable broth
- 16 g garlic
- 50 g Carrot
- 9 g salt
- 150 g Cream, 18% fat
- 700 g Cauliflower
- 30 g Oil, olive
- 200 g medium potatoes
Method of cooking:
- Place a bowl on the lid of the bowl and weigh 700 grams of cauliflower florets. Add 200 grams of peeled potatoes cut into smaller pieces, 50 grams of peeled carrot cut into smaller pieces, 60 grams of peeled shallot halved, and 4 cloves of garlic to the bowl. Add 3 tablespoons of olive oil, 1 pinch of salt, and 1 pinch of pepper. Mix well.
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