Roasted Cauliflower Soup
Cauliflower soup was one of my favorite soups to eat in Eastern Europe. It is deeply nourishing and rich in flavor.
Servings: 4 servings
Ingredients
Vegetables
- 1 Cauliflower
- 1 Onion
- 5 Garlic cloves
Spices
- 1 tsp Paprika powder
- 1 tsp Nutmeg powder
- 1 tsp Salt
- 1 tsp White Pepper
Additional flavors
- Chicken Stock cube
- 100 ml Heavy cream
- 1 Tbsp Olive oil
- 50 grams Butter
- Parsley for garnishing
Instructions
- Cauliflower: Wash the cauliflower thoroughly and chop it into florets.
- Prepare the ingredients by chopping the onions and finely mincing the garlic. Add one Tablespoon of olive oil and 50 grams of butter to your pan. Add the sliced onion and minced garlic cloves. Cook the onion for two minutes, then add two tablespoons of water. Add garlic and cook for three minutes on medium-low heat. Add spices such as Nutmeg, Paprika powder, White pepper, and Salt.
- Add the Cauliflower: Mix the spices with the cauliflower florets. Add 1 liter of water and the chicken stock cube. Cook for thirty minutes. Thereafter, emulsify with an immersion blender. Add the cream and cook for five minutes more.