roasted cauliflower soup

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My wife and I had a roasted cauliflower soup at Camille's Restaurant in Bastion Square in Victoria, on Vancouver Island, that was quite nice. It was the first time that I actually enjoyed eating cauliflower so I recreated the soup at home - and made it a bit healthier (and vegan) by replacing the creame with a potato.
Servings:
6 dinner, 12 lunch
Preparation Time:
1.5 hours
Tools
  • cutting board and knife
  • 1/2 sheet jelly roll pan
  • 8 qt. soup pot w/ lid
  • wooden spoon
  • blender or food processor

Ingredients

  • 1 large cauliflower head, leaves and core removed
  • 1 large yellow onion, peeled
  • 1 medium russet potato, peeled
  • 4 large garlic cloves, peeled
  • 1 T. olive oil (not extra virgin)
  • 1 T. kosher salt
  • 6 c. vegetable broth
  • salt & pepper to taste
Cooking Instructions
  1. Place an oven rack in the middle of your oven and turn the broiler on low.
  2. Cut up the cauliflower, onion, and peeled potato into 1/2" thick pieces and place onto the jelly roll pan with the peeled the garlic cloves.
  3. Drizzle the vegetables with the olive oil. Use your hands to coat every piece.
  4. Sprinkle the kosher salt over the vegetables and toss to coat. Be careful to keep the garlic cloves protected so they will not burn.
  5. Place the jelly roll pan into the oven for 5 to 10 minutes. Until you start to get some browning on the edges of the vegetables.
  6. Turn over the vegetables and return the pan to the oven for another 5 to 10 minutes. Do not let the vegetables burn - just brown a little.
  7. Place the vegetables and broth into the soup pot over medium heat - mostly covered.
  8. When the broth starts to boil, stir, turn the heat down to low, and mostly cover again.
  9. Cook, stirring occasionally for 30 to 45 minutes. (Larger pieces will take a bit longer to cook.)
  10. Turn off the heat and let it cool, mostly covered, for 15 minutes before you try to blend/process the vegetables.
  11. Blend to the desired consistency and season to taste.
Notes


Serve with a garnish of thin slices of raw cauliflower.
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