Roasted Cauliflower Veggie Soup (Print Version)
# Ingredients:
01 -
Big head of cauliflower.
02 -
2 or 3 medium potatoes.
03 -
Half a bulb of garlic.
04 -
Three shallots.
05 -
Four tablespoons olive oil.
06 -
600ml veggie broth (add extra if you need).
07 -
Add some cream or coconut milk if you like.
08 -
Chopped parsley for sprinkling on top.
09 -
More olive oil for drizzling.
10 -
Salt to taste.
11 -
Pepper to taste.
# Instructions:
01 -
Pour into bowls then add roasted cauliflower bits, a handful of parsley, and splash some olive oil to finish.
02 -
Season one more time with pepper and salt, then let it bubble for a minute.
03 -
Blend everything until smooth. If it's too thick, pour in a bit more broth or water until it's just right for you.
04 -
Toss the roasted veggies with the soft garlic into your big pot. Pour over the broth.
05 -
Pop that tray in the oven. Let it roast 40–45 minutes until the cauliflower's looking golden and crispy.
06 -
Cut your cauliflower into chunks, cube the potatoes, and quarter the shallots. Throw them with the garlic, oil, salt, and pepper on a baking tray.
07 -
Turn your oven to 180°C top and bottom heat to pre-warm.
# Notes:
01 -
Keep a few cauliflower florets on the side for topping.
02 -
You might want more or less broth—depends on how much cauliflower you've got.
03 -
Cream or coconut milk makes it extra smooth, but totally your call.