Today – Creamy Roasted Cauliflower Soup
Creamy Roasted Cauliflower Soup
We are all aiming to reduce waste these days and this soup is a brilliant way to make sure your veggies get eaten up before they spoil. Hamdy Hassan, executive chef at 5* lifestyle hotel Andaz London Liverpool Street, has created this beautiful soup that does just that
Ingredients for Creamy Roasted Cauliflower Soup
1 large cauliflower
100g leeks, chopped
3 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 red onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon lemon juice
¼ teaspoon ground nutmeg
Fresh flat-leaf parsley, chopped
Method for Creamy Roasted Cauliflower Soup
On the baking sheet, toss the cauliflower with two tablespoons of the olive oil until lightly and evenly coated. Bake for 25 to 35 minutes until the cauliflower is tender and caramelised on the edges.
Once the cauliflower is almost ready, put the onion, garlic and leeks into a soup pot. Stir occasionally until the onion and leeks are soft.
Reserve a few of the prettiest roasted cauliflower florets for garnish and then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes.
At this point remove the pot from the heat and let it cool for a few minutes. Carefully transfer the hot soup to a blender then be sure to blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt to taste.
Pour into bowls and garnish with chopped parsley and olive oil
Then tuck on in and enjoy your homemade soup packed with goodness
I do hope you enjoy this delicious Creamy Roasted Cauliflower Soup recipe. I think it looks lovely and the perfect way to use up spare veg. Do let me know if you make ithow you got on and what you thought of it.
If you are a soup lover you might also like my recipe for Squash and sweet potato soup
