Silky smooth roasted cauliflower soup. Beautifully delicious with added bangs of flavour from some sweet caramelised onions and crunchy garlic croutons. Featured on TheFeedFeed.
10 Minute Preparation
30 Minutes Cooking
1 Large Head of Cauliflower
2 Brown Onion
1 Vegetable Stock Cube (Enough water to cover the vegetables)
2 Slices of Bread
Drizzle of Olive Oil
1tsp Dried Garlic
- Preheat the oven to 180c/350f.
- Chop the cauliflower into florets and lay on a roasting tray. Drizzle with olive oil and season with salt and pepper. Then roast for 20 minutes in the oven.
- Now, cut the slices of bread into small bitesized chunks. On a separate baking tray, add the bread chunks and drizzle with olive oil and season with salt, pepper and garlic. Add to the oven with the cauliflower and bake for 15 minutes or until brown and crisp.
- Whilst they roast, make some caramelised onions. Start by slicing the onions nice and thinly. Try and be consistent with the slices as they will then cook evenly.
- Add a pan to the hob over a medium/low heat. Drizzle in some olive oil and add the onions. Cook for 15 minutes, stirring as you go to make sure the onions do not burn. Remove 3/4 of the onions and set to one side.
- Continue to cook the onions left in the pan. Add the sugar and caramelise. Once nice and brown, remove and place in a bowl.
- Once cooked, remove the cauliflower and croutons from the oven.
- Now in the pan, add the roasted cauliflower (leaving a couple of florets to one side for decoration) and onion and top with the vegetable stock. Bring to the boil and ensure that the cauliflower is lovely and soft before blending.
- Now blend into a smooth consistency. You can add more water if you like a looser soup.
- Tasta and season the soup. Then serve in a bowl topped with the cauliflower, caramelised onions and some fresh chives if you have them. On the side serve your croutons. The less they are in the soup, the crunchier they stay. I like to add them at the last minute as I love the crunch!