When it feels like -35 outside, the best thing to do is to make a warm & hearty soup for a cozy night at home.
Looking for inspiration to try something new, I came across that recipe for a cream of cauliflower soup from one of the food blogs I follow. I wasn’t convinced at first… Who even eats cauliflower these days? Raw, steamed or boiled, cauliflower is rather boring and unimaginative. But spiced, roasted and turned into a soup it gets much more interesting!
If you’ve never had cauliflower soup, please try it out! I believe it will forever change what you think of cauliflower; at least it did for me.
Ingredients for 2-3:
- 1 cauliflower (cut in florets)
- 1 yellow onion diced
- 1 garlic clove chopped
- Thyme leaves
- 750 ml Chicken stock
- 200 -300 ml cream
- 1/2 teaspoon cumin
- 1 teaspoons paprika
- 2 tablespoons vegetable oil
- Some salt
- Chili flakes (optional)
How to prepare the soup:
- Preheat the oven at 425°F
- In a bowl, mix the oil with the cumin, paprika, salt and chilli. Add the cauliflower florets, mix and put on a baking tray. Put in the oven for 30 minutes (mixing regularly).
- In a pot, melt the butter and cook the diced onion. When the onion is ready, add garlic and season with salt & pepper. Then add the cauliflower, thyme and chicken broth. The liquid should just help cover the cauliflower. If it’s not the case, add a bit more water. Bring to a boil.
- Cook for 10 minutes, add the cream and mix into a soup.
- Serve with garniture of choice. Here I used almonds to decorate the plates.