Cauliflower and roasted vegetable soup recipe

Cauliflower and Roasted Vegetable Soup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delicious Cauliflower and Roasted Vegetable Soup recipe, a hearty and nutritious dish that will warm your soul. Packed with the goodness of cauliflower and an assortment of roasted vegetables, this soup is both comforting and flavorful. The combination of tender cauliflower florets and caramelized roasted veggies creates a perfect balance of textures and tastes. Whether you're looking for a healthy weeknight dinner or a cozy weekend meal, this recipe is sure to satisfy your cravings.

Keywords: cauliflower, roasted vegetables, soup, recipe, healthy.

Cauliflower and roasted vegetable soup recipe details

Cauliflower and roasted vegetable soup recipe, recipe Rating: 4.7
Number of votes:124 

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