Recipes / Recipe
Cauliflower soup
Ingredients
- 1 large head cauliflower chopped
- 3 tbsp olive oil
- salt
- 1 onion chopped
- 2 cloves garlic finely chopped or minced
- 4 cups vegetable stock
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice or more if needed
- ¼ tsp ground nutmeg
- 1 tbsp cheddar cheese
- ¼ tsp cream
- fried bacon for garnish
- finely chopped chives for garnish
Instructions
- Preheat oven to 200 ˚C. Prepare a baking dish.
- Drizzle two tablespoons of olive oil over the cauliflower until lightly and evenly coated in oil in the baking dish. Arrange the cauliflower in a single layer and sprinkle with salt. Bake for 25-35 minutes, turning after 10-15 minutes.
- In a pot, heat the remaining one tablespoon of olive oil over medium heat. Add the onion and a quarter teaspoon of salt. Cook, stirring occasionally, until the onion is soft and translucent.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Then add the stock.
- Reserve four of the nicest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Bring the mixture to a simmer. Stir occasionally, for 20 minutes, to give the flavors time to blend.
- Once the soup is cooked, remove the pot from the heat and let it cool for a few minutes. Then place the soup in a food processor with the cream and cheese. Blend well.
- Add the butter, lemon juice and nutmeg and blend until smooth. Taste and adjust the salt and lemon juice as needed.
- Fill bowls with the soup.
- Top with one roasted cauliflower floret, bacon and chives for garnish.
