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Tasty Roasted Cauliflower Soup

keithsnow's picture
I am going to show you a fabulous winter soup, it has roasted shallots and roasted cauliflower and it’s really incredible.
Ingredients
  Organic heavy cream 1⁄4 Cup (4 tbs)
  Kosher To Taste
  Fresh chives 1 Tablespoon
  Cauliflower 1
  Shallots 1 Cup (16 tbs)
  Extra virgin olive oil 1 Tablespoon
  Dried herb mixture 1 Tablespoon
  Low sodium chicken broth 4 Cup (64 tbs)
  Heavy cream 1⁄4 Cup (4 tbs), organic
  Kosher salt To Taste
  Black pepper To Taste
  Chives 1 Tablespoon (Use Fresh)
Directions

Use a nice heavy bottom pot, use a touch of extra virgin olive oil and throw in some diced organic carrots. Sauté.

Add little bit of kosher salt and black pepper.

Throw in the roasted shallots. Roast shallots by tossing them up with some extra virgin olive oil, some salt and black pepper and roast them at 375 degrees and then peel them.

Add 1 tbsp of dried herb mixture.

Just sauté the onion and throw in the roasted cauliflower. Roast cauliflower were cooked identically as roasted shallots.

Add 4 cups of low sodium chicken broth and ¼ cup of organic heavy cream.

Cook for about 25 minutes until the carrots and cauliflowers are tender.

Puree down the soup using a hand blender.

It’s nice, thick and hearty. Garnish with a few pieces of chive and some black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Soup
Ingredient: 
Cauliflower, Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4
Subtitle: 
Filipino Bread
In just a matter of minutes, you can put together this mouthwatering, restaurant-style cauliflower soup that get its kick from a slew of herbs and spices. A dish to enjoy at home. Chef Keith Snow shares a few simple steps to attain a lip-smacking soup.

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