Originally posted February 26, 2013

Roasted Cauliflower Soup (with avocado on toast)

Roasted Cauliflower Soup (with avocado on toast) by alchemisty

yummy, smoky, hearty and filling. and easy to make.

Ingredients

  • 8 cups cauliflower florets (about 1 large head)
  • 1 teaspoons olive oil
  • salt and pepper (an artisanal salt like haleakala red sea salt is really good in this recipe)
  • 4 slices veggie bacon
  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 2 garlic cloves, chopped
  • 2 cups vegetable stock
  • 1 cup water
  • 1/2 cup half-and-half or cream
  • garnish with smashed wasa crisp and sliced green onions. i serve this with avocado & paprika on toast.
4 servings

Directions

1. Preheat oven to 450°.
2. Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes or until tender and browned.
3. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Melt butter in pan. Add onion, veggie bacon and garlic; sauté 5 minutes, stirring occasionally. Add cauliflower, stock, cream and water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; pour pureed soup into a bowl. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 teaspoon salt.

1 hour

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Adapted from

Cooking Light

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