Photo: from open sources
In cold weather, there is nothing better than a tasty, aromatic, satisfying and at the same time light vegetable cream soup.
Cauliflower soup is especially suitable for dietary nutrition. It is very easy to prepare, has a pleasant consistency and delicate taste. Like all cream soups, it saturates well, but leaves a feeling of lightness. It can be served with either garlic bread or croutons, writes The Modern Proper.
Recipe
Ingredients:
- 900 g cauliflower, cut into small florets;
- 2 large carrots, peeled and cut into 3-4 cm thick pieces;
- ½ medium yellow onion, quartered;
- 3 tablespoons extra virgin olive oil;
- 2 tablespoons of flour (without a slide);
- 2 teaspoons salt;
- ½ teaspoon freshly ground black pepper, plus more for serving;
- 4 small cloves of garlic;
- 4 cups chicken or vegetable broth;
- 1 glass of whole milk;
- 1 tablespoon freshly squeezed lemon juice;
- ⅛ teaspoon ground nutmeg.
The amount of ingredients indicated is for preparing 6 servings of soup.
Preparation:
- Preheat oven to 190°C with rack in center position. Line a rimmed baking sheet with parchment paper.
- Place the cauliflower, carrots, and onions on a baking sheet and toss with 1 tablespoon olive oil, flour, 1 teaspoon salt, and pepper. Place the garlic and remaining 2 tablespoons olive oil in a small pan, then add it to the center of the baking sheet. Roast for 45 minutes or until the vegetables are tender and deep golden brown.
- Reserve 6 roasted cauliflower florets, then transfer remaining vegetables to blender base. Using a fork, transfer the roasted garlic to a blender, leaving the oil in the ramekin. Add broth, milk, lemon juice, nutmeg and remaining 1 teaspoon salt to blender and blend until smooth, about 2 minutes. Transfer the mixture to a medium saucepan and bring to a boil over medium heat.
- Divide the soup between bowls. Garnish with remaining cauliflower, a little garlic butter, and any amount of pepper.
