Creamy Roasted Cauliflower and Garlic Soup
Creamy roasted cauliflower and garlic soup - creamy soup with oven baked cauliflower, spices and with a lot of garlic, a real treat.
The fact that I baked this cauliflower in the oven, covered with a lot of spices, brought more flavor, and a more pleasant taste to this soup. Garlic also plays a very important role here, and these two combine perfectly, resulting in a very delicious soup.
Portions: 6
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients for cauliflower:
1 medium cauliflower
2 tablespoons olive oil
1/2 teaspoon coriander powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1 tablespoon salt
For the soup:
3 tablespoons of oil
2 white onions
1 head of garlic
1 large white potato
Method:
Preheat the oven to 180 degrees.
Cut the cauliflower into small pieces and place it on an oven tray. On top add all the spices – coriander, paprika, salt, pepper, and olive oil. Bake it for 25 minutes.
When the cauliflower is almost ready, chop the onion and garlic into relatively small pieces. All vegetables are to be blended at the end, so it is not so important that they are finely chopped.
In a medium pot, saute the onions with a little oil over medium to low heat. When the onion is slightly translucent, add the garlic and saute for another minute.
Peel the potato and cut it into cubes, add it to the pot and let the veggies cook for 5 more minutes.
Take the cauliflower out of the oven and add it in the pot, mix all the vegetables well, and pour water or vegetable stock over it, enough to cover everything.
Let the soup simmer for 25 minutes, or until all the vegetables are very soft.
Finally, using a vertical blender, blend all the veggies. You can add more water if you don't like the consistency and more spices.
I served it with crispy chickpeas and almond flakes.
Enjoy!