Blumenkohlsuppe Geröstet (Print Version)
# Ingredients:
01 -
1 head of cauliflower, large.
02 -
2 or 3 potatoes, medium-sized.
03 -
Half a bulb of garlic.
04 -
3 shallots.
05 -
4 tablespoons of olive oil.
06 -
600ml vegetable broth (add extra if needed).
07 -
Optional: Cream or coconut milk.
08 -
Fresh parsley for topping.
09 -
Olive oil, to drizzle as garnish.
10 -
Add salt to your liking.
11 -
Adjust pepper to taste.
# Instructions:
01 -
Set your oven to 180°C on the standard top and bottom heat setting.
02 -
Break the cauliflower into florets, cube the potatoes, and quarter the shallots. Toss them all on a baking tray with garlic, oil, salt, and pepper.
03 -
Cook the veggies in the oven for about 40-45 minutes, waiting for the cauliflower to get a nice golden color.
04 -
Put the roasted vegetables into a big pot along with the squeezed garlic and pour in the broth.
05 -
Blend till smooth. Add some extra broth if you want it thinner.
06 -
Taste and adjust with salt and pepper as needed, then let it simmer briefly.
07 -
Dish it up and top with roasted cauliflower bits, parsley, and a dash of olive oil.
# Notes:
01 -
Set aside a few cauliflower florets for the topping.
02 -
Modify the broth amount based on the cauliflower size.
03 -
If you like, add cream or coconut milk for a richer touch.