I hibernated a bit for the winter but I was still playing around in the kitchen. I have a huge back log of recipes that I hope to get back into the rhythm of sharing! To kick it off – a family favourite, warming soup with layers of flavours. The key is taking the time to roast the cauliflower and garlic because this brings depth and more character. This is one of my favourite Sunday dinners served with a nice, crusty bread.
Total Prep Time: 1 hour
Serves 4-6
Ingredients:
1 head Cauliflower, cut into florets
6-8 Garlic cloves
Olive oil, Salt & Pepper
1 tbsp Butter
1 Onion, diced
6 cups Vegetable broth
1/2 tsp Parsley
1/2 tsp Nutmeg
1/2 cup 10% Cream
Directions:
Pre-heat oven to 400F. Place cauliflower and garlic in large roasting pan. Drizzle with olive oil and add salt and pepper, and then toss to mix well. Bake in the oven 35-40 minutes, until cauliflower softens and starts to brown on the edges.
In a large pot, melt the butter over medium heat. Add the onions and saute until translucent. Add the broth, roasted cauliflower and garlic, and simmer for 5-10 minutes. Add the parsley and nutmeg. Use an immersion blender to puree well until completely smooth. Add the cream and stir. Adjust with more broth if too thick and more salt & pepper to taste. Serve with fresh bread!
Choose your own adventure:
More garlic, less garlic…
Leave out the cream for a lighter version.
Play around with the herbs. Maybe marjoram or fresh tarragon instead of the parsley?
