Roasted Cauliflower Soup is a blend of a few simple ingredients to create the perfect tasty velouté soup. This creamy almond cauliflower soup hits all the points of a warm, rich soup - smooth, perfectly spiced and slightly nutty. Drizzle with "Ageras" extra virgin olive oil and garnish it with a few pieces of roasted cauliflower, grated almond and parsley for a nice presentation. Why "Ageras" olive oil? Because of its unique taste and aroma!!
This roasted cauliflower soup can be enjoyed as a starter or as a main course. It's simple and cosy, perfect to slurp on as you curl up in your favorite blanket at home. This soup is also suitable for vegans, but I can also recommend topping with cooking cream, yoghurt (vegan or not), some crispy bread or croutons.
Ingredients (4-6 Servings)
1,5 head Cauliflower
2 big Potatoes, cut into cubes
1 White Onion, minced
2 cloves of Garlic, minced
4 tbsp. "Ageras" Extra Virgin Olive Oil (plus more for drizzling)
300 ml Almond Milk
300 ml Water
1 tsp. powdered Ginger
1 tsp. Turmeric
Preheat oven to 200 degrees.
Place 3/4 of sliced cauliflower florets into a baking tray with a baking paper. Drizzle with "Ageras" olive oil and season with salt and white pepper. Mix thoroughly with your hands.
Place baking tray into the oven and bake for approximately 20 minutes, or until the edges of the cauliflower become golden brown.
Place a medium pot on high heat. Add "Ageras" olive oil, minced onion, garlic and stir for 1-2 minutes. Add cubed potatoes and mix.
Add the rest 1/4 cauliflower, water, almond milk, vegetable cube, salt, pepper, powdered ginger and turmeric. Bring to a boil, cover saucepan with the lid and simmer for approximately 20-25 minutes or until vegetables become soft.
At this point, the roasted cauliflower should be done. Set aside what you would like to keep crisp for topping the soup and add the remaining roasted cauliflower to the pot. remove from the heat and use an immersion blender or a regular blender to blend until smooth.
Garnish with the reserved roasted cauliflower, grated almonds, parsley and serve.
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