Caramalised Cauliflower Soup
/A couple of years ago I went to a fancy restaurant in town with work. We were ordered the chefs choice menu, and the started was a caramalised cauliflower soup, not something I would normally order. I tried it, and decided straight away that I had to find a similar recipe and try it for myself. This one from Sprouted Kitchen is amazing and creamy! There is no way you would guess that its dairy free and totally healthy. I have made it a couple of times now and everyone who has tried it loves it.
Caramalised Cauliflower Soup
Serves 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
Cauliflower
- 1 head cauliflower
- extra virgin olive oil
- 1/2 tsp ground nutmeg
- salt & pepper
Broth
- 2 tsp olive oil extra virgin
- 1 large onion
- 2 cloves garlic
- 3 cups low sodium vegetable broth
- 1 tsp dried thyme
- 1 Tbsp white balsamic vinegar
Method
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes at 180 degrees, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the onion and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
Serve each portion with a few croutons, and shaved parmesan, if desired.