Thursday, August 8, 2013

Roasted Cauliflower soup


  • 2 nos. cauliflower florets
  • 1 cup chopped white onions
  • 3 cloves garlic, crushed
  • 2 tsp oil
  • 2 tsp pepper
  • 2 1/2 teaspoons chopped fresh thyme
  • 2 cups veg stock
  • 1 2/3 cups heavy cream
  • ½ teaspoon salt


Preheat an oven to 425F. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
Place the roasted vegetables into a large saucepan with the  stock and bring to a simmer for 5 minutes. Add the heavy cream and salt; heat through. Puree the soup with  blender . Serve hot.

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