Roasted Cauliflower Soup

Chef: Alisha Suri

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

Level of Difficulty: Medium

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Ingredients:

Soup

• 1 head of cauliflower

• 1 large white onion (diced)

• 3 cloves garlic (minced)

• 5 cups vegetable broth

• 2 tbsp lemon juice

• ½ stick unsalted butter

• 3 tbsp extra virgin olive oil and extra for drizzling

• Nutmeg

Croutons

• ½ loaf french bread

• 3 tbsp olive oil

• 2 tsp salt

• 1 clove garlic (minced)

Equipment:

• Large pot

• Baking sheet

• Immersion blender

• Parchment paper

Steps:

Link to video: https://www.instagram.com/p/CHvaS72gxWD/

Preheat oven to 425 degrees

1. Split cauliflower into heads and place them on a baking sheet lined with parchment paper

2. Drizzle some extra virgin olive oil over the cauliflower and roast them in the oven at 425F for 25 minutes

3. In a large pot, add 3 tbsp of extra virgin olive oil and diced onions. Saute until onions have softened. Then add garlic, vegetable broth and stir until well combined.

4. Once the cauliflower heads have finished roasting, add them to the pot. Then stir and let it simmer for 30 minutes

5. Meanwhile, cut the loaf of french bread into bite-sized pieces and then transfer the pieces to a large bowl.

6. In the bowl, add olive oil, salt, and garlic. Mix well and transfer the pieces to a baking sheet, spreading it evenly, and bake it in the oven for 10 minutes at 425F

7. Once the soup has been nicely cooked, using an immersion blender, blend the soup until smooth. Then add in butter and blend once again until smooth and creamy

8. Add 2 tbsp lemon juice and a pinch of nutmeg to the mixture, stirring until combined

9. Serve in a bowl and top it off with croutons!