Tuesday, March 20, 2007

Roasted Cauliflower Soup

roastedcauliflowersoup

The spring was a bit interrupted here this weekend, by massive amounts of ice and hail. Not at all what I had expected - and unfortunately I was in Gothenburg, wearing my lovely flowered spring coat and suede shoes. Well. That happens.

This soup is more wintery than springy, in my opinion. Roasting the cauliflower before it goes into the soup is really lovely, it adds a lot of flavor and makes for a much more interesting soup.

Serve with some good bread, and enjoy!

Roasted Cauliflower Soup
Serves 3-4

1 medium cauliflower
olive oil
1 yellow onion
2 cloves of garlic
2 medium potatoes
500 ml stock (vegetable or chicken)
500 ml water
3/4 tbsp cream
salt, cayenne pepper

Heat the oven to 175°C. Divide the cauliflower into florets, and put in an oven proof pan. Drizzle with some olive oil and toss to coat. Cut the onion into wedges, and wrap in a bit of foil with the cloves of garlic. Put the foil packet in the same pan as the cauliflower, and bake for about 30-45 minutes or until the cauliflower is soft.

Move the cauliflower, onion and garlic to a large pot. Dice the potatoes and add them. Cover with stock and water, and let simmer on medium heat until the potatoes are completely soft. It will take 20-30 minutes. Use a handheld blender to mix the soup until smooth. Add cream, and season with salt and cayenne pepper.

Recipe in Swedish:
Blomkålssoppa

22 comments:

winedeb said...

Looks smooth and inviting ! It is a cool spring day in Key West and I am making vegetable soup - soup is in the air !

At Home with kim vallee said...

I am looking for soup recipes right now. I give yours a try. Roasted cauliflower must add a nice flavor. Thanks, I will plan an entire menu built around roasted cauliflower.

Joost said...

The cauliflower's in the oven as we speak, turning a nice brown (I hope). I'm really curious as to how it will taste. I'm usually fond of recipes with loads of ingredients and this one's just got a few, but you know what they say: more is less. Tack saa mycket, Anne!

Anne said...

Joost - hope you like it! :)

Richard_no1 said...

Just tried this recipe and it is really good. Thanks.

My only slight variations were to use creme fraiche instead of cream and to add extra water to get the consitency I prefer. Thinning and continuing to wizz it with the hand-held blender produced a wonderful froth - like cappucino! I also tried adding a few drops of truffle oil at the table (I'd read about this sonewhere else)..... mmmmmmmmm nice!

alleykat said...

Thanks for sharing this recipe, I like the idea of roasting vegetable too, makes a special autumn flavor. I put a ling to your recipe on my blog today to share it with my mother

Anonymous said...

Ha ha, mine was cooking slow, till I realized 175 wasn't a farenheit temp. Thanks for the soup!

Anonymous said...

I just made this. It is fabulous! I roasted the potatoes in with the other vegetables, then blended everything together in a blender. I also used milk instead of stock. It is so good I think my finicky husband might eat it. I'm going to try it on him when he gets home.

Anonymous said...

Food blogs as route to international peace? Roasted cauliflower soup via Sweden on the table tonight in San Francisco, CA. Thanks!

Anonymous said...

Anne,

Thank you for this excellent recipe, I had so much califlower in the fridge, I didn't know what to do with it till now. I love it. Great soup. Vancouver Canada.... Its cold out and this is the perfact dish.

rayjalil said...

Thanks for the receipe Anne. The caulis are roasting as I type this. Googled cauliflower soup. looks good. having it for dinner tnite. it is getting cold here in Adelaide,Australia at the mo.

Trevor said...

Anne
This recipe is excellent and so simple - the roasting step is the key and what attracted me to the recipe in the first place. I have served it now on two occasions to my "foodie" friends and they all want the recipe. Well done from Australia!

Arlene-Marie said...

Anne - This soup is fantastic! I've made it multiple times, and it's always a hit. Thanks so much for sharing!

ThreadBeaur said...

I love cauliflower soup! Thanks for the recipe!

paperseed.wordpress.com said...

Sounds like a great recipe, but I'm looking for something a little quicker this time around (that is what I get for waiting till the last minute to prepare a lunch menu). Hope to try it one of these days, though.

Anonymous said...

I love Cauliflower Soup, especially low cal. Looking forward to trying this one and have sent to a friend in the USA and another friend in the UK - met them whilst holidaying in Canada

Sophie said...

I just love cauliflower soup & yours looks so appetizing!! MMM...

Ciara said...

I am making your delicious soup for the second time this week, it is really full of flavour we all love it here.

Eileen in Waterford, Ireland

barbara said...

Delicious! I am so impressed with this. My caulifower was getting a little old, I was considering just binning it but even with past its best cauli this soup is still fantastic - the roasting is what makes it really special I suspect.

Sabrina said...

From Ottawa, Ontario, Canada: I just finished making this soup and it is REALLY good. I did make some minor adjustments. 4 gloves of garlic, instead of 3, frozen cauliflower (for whatever reason, I can't find fresh) and I sprinkled some dried thyme over the cauliflower as it roasted and then again as it was simmering. I also used only the veg stock, no water and 2 tbsp of cream. It is delicious. Thanks!

Sabrina said...

From Ottawa, Ontario, Canada: I just made this soup and it is delicious. I did make some adjustments to the ingredients as I went but overall, wonderful.
I did:
4 gloves of garlic
1/2 tsp dried thyme
2 tbsp of cream
No water, only veg stock
Thanks!

jasse said...

tack för receptet! ska prova imorgon med purjolök och en glutenfri redning isf grädde. tror att den ska bli jättegod. :)