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
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
- Place an oven rack in the middle of your oven and turn the broiler on low.
- 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.
- Drizzle the vegetables with the olive oil. Use your hands to coat every piece.
- Sprinkle the kosher salt over the vegetables and toss to coat. Be careful to keep the garlic cloves protected so they will not burn.
- 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.
- 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.
- Place the vegetables and broth into the soup pot over medium heat - mostly covered.
- When the broth starts to boil, stir, turn the heat down to low, and mostly cover again.
- Cook, stirring occasionally for 30 to 45 minutes. (Larger pieces will take a bit longer to cook.)
- Turn off the heat and let it cool, mostly covered, for 15 minutes before you try to blend/process the vegetables.
- Blend to the desired consistency and season to taste.
Notes
Serve with a garnish of thin slices of raw cauliflower.
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