Roasted Cauliflower Soup
Ingredients
Main Ingredients
cauliflower (florets)
1 head
onion (chopped)
1 piece
garlic (minced)
3 cloves
olive oil
30 ml
vegetable stock
750 ml
cream
120 ml
salt
5 g
black pepper
2 g
truffle oil
10 ml
Instructions
Prepare and roast cauliflower
Preheat oven to 200°C. Toss cauliflower florets with olive oil, salt and pepper on a baking sheet.
Sauté onion and garlic
Heat remaining olive oil in a pot, add onion and garlic and cook until softened.
Simmer the soup
Add roasted cauliflower and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend the soup
Use an immersion blender to puree the soup until smooth. Stir in the cream and season to taste.
Serve
Ladle soup into bowls and drizzle with truffle oil before serving.
Original recipe
Storage
Store in airtight container. Truffle oil is best added fresh before serving.
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