Cauliflower and roasted vegetable soup recipe
Cauliflower and Roasted Vegetable Soup recipe
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Ingredients
| 1 large | onion, roughly chopped |
| 1 liter(s) | vegetable stock (I use 3 Knorr stock cubes) |
| 1 small | cauliflower, broken into florets |
| 2 medium | carrots, peeled and diced |
| 1 large | parsnip, peeled and diced |
| 1 medium | courgette, washed and diced |
| 1 medium | sweet potato, peeled and diced |
| 1 small | swede, peeled and diced |
| 2 tbsp | olive oil |
| 4 sprig(s) | parsley, to garnish |
Instructions
In a large saucepan, sauté the onion in half a tablespoon of oil for 4 minutes until translucent and then add the cauliflower and vegetable stock. Bring to the boil and then simmer for 20-25 minutes.
Meanwhile, put the vegetables in a deep roasting tin with the remaining oil ensuring they are all coated. Tightly cover with tin foil and place in a preheated oven at 220°C. After 20 minutes, remove the tin foil, stir the vegetables and return to the oven uncovered for a further 25 minutes.
The cooked cauliflower and stock should be allowed to cool, adding a little cold water if necessary and then blended. Spoon in the roasted vegetables and, if possible, leave for a couple of hours or more to let the roast vegetable taste fuse into the soup.
Reheat the soup, season to taste and serve piping hot!
Should a thinner soup be required for use as a light starter then just add more stock.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 5 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Cauliflower and roasted vegetable soup recipe
Recipe type: xarchivex
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