I bought cauliflower last week to make Cumin Spiced Cauliflower Soup. But, I wanted a more veggie feel. Veggie has vitamins and stuff. Which help fight the dreaded cold that keep inflicting us. Which help our noses stay dry. Good stuff, veggies.
Most roasted cauliflower soup, at least the ones I found online, used only cauliflower. I added carrots and celery to the roasting pan. I used vegetable broth. The result is this lovely orange color that remind me of butternut squash soup and fall.
Roasted Cauliflower Soup
Prep time: 10 mins Cook time: 45 mins
1 head cauliflower, cut into smaller florets
2 carrots, peeled and halved length-wise
2 celery stalks, cut in half
3 cloves garlic, smashed
4 – 6 cups vegetable broth or stock
1 sprig thyme
salt and pepper to taste
Tip: Cut cauliflower as flat as possible to speed up roasting.
Pre-heat oven to 400º F.
Lay cauliflower florets, carrots and celery on a baking sheet. Drizzle some olive oil, season with salt and place the pan on the rack one under from the highest. Roast for 30 minutes or until the vegetables are tender.
In a medium pot on medium heat, add enough olive oil to coat bottom. Saute garlic until golden. Add roasted vegetables, 4 – 6 cups* of broth and thyme and boil. Turn off heat and using a stick blender, blend carefully to your taste (creamy or chunky). Or puree in food processor in batches and add back to the pot. Salt** and pepper to taste. Serve immediately or can be frozen.
*4 cup of broth made for thick soup, almost the consistency of baby pureed food and I thought this would actually make great baby food.
** Between the salt from roasting and the salt in the canned vegetable broth, I didn’t need additional salt.
Edited to add: I had this the next day and the flavors of the roasted vegetables were deeper and more delicious.