Prep time: 5-10 minutes | Cook time: 1 hour | Serves: 4
Now, if you’re like me about 3 months ago, you’ll be pretty dubious about a cauliflower soup. I was pretty dubious about cauliflower all ‘round until recently but that’s because I had only ever eaten it steamed (the shock, the horror!). The key, which many a diner had discovered long before this thought entered my head, is to ROAST it. So, here’s my little recipe for a roasted cauliflower soup. It’s very easy and it’s not as gross as it might sound (in fact, it’s bloody delightful).
1 head of cauliflower
1 red onion (diced)
2 tablespoons of olive oil divided
2 cloves of crushed garlic
1 litre of vegetable stock
A large knob of butter (50g, but be liberal!)
Set the oven to 180℃. Cut up your cauliflower into florets, you can really make them as big or as little as you like – the smaller they are, the quicker they’ll roast but you don’t want to disintegrate them! Throw the florets into a bowl and drizzle a tablespoon of oil over them, chuck in a bit of pepper, a bit of salt and a little bit of paprika if you want a bit more depth.
Use a spoon to toss the cauliflower about and evenly coat them in your little spicy mix. Line a tray with baking paper and spread the cauliflower evenly on the tray. Put the tray in the oven for about 20-30 mins. Keep an eye on it since your cauliflower will roast quicker or slower depending on the size!
You could stop here and simply dine on pure, roasted cauliflower but I lured you in with the soup so the soup I shall deliver.
While your cauliflower is roasting to death, put a large saucepan on the heat and throw in your red onion, garlic and the remaining olive oil. Cook until the onion is nice and soft – don’t burn it!
Pour all the veggie stock into the pot and let it heat up a little, don’t worry about getting it to boil, just heat it through.
Once your cauliflower is roasted within an inch of its life (golden brown, with perhaps a few tiny burnt bits), take it out of the oven and eat a couple of pieces (it would be criminal not to) and then chuck the rest into your saucepan. If you care enough about presentation, save one or two pieces of the cauliflower to put on top; a handy hint is to pick small pieces, if they’re too big they’ll sink!
At this point, your soup shouldn’t look all that appealing – but it does get better. Let it simmer for about 20 minutes, stirring occasionally. Then, add your butter and a pinch of salt.
Grab your stick blender – although this can be blended however you like, if you prefer to do it in an actual blender, that’s fine too – and zoom away. Blend until it’s a consistency you like, but I do find it’s better when it’s as smooth as possible.
Serve and eat it!