Roasted Cauliflower Soup with Fresh Bread

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There is nothing better than a bowl of delicious homemade soup with freshly baked bread on a rainy day. You don’t know which soup to prepare? Try this super tasty and healthy cauliflower soup and you won’t regret it.

Not only is this cauliflower soup really delicious, it’s also packed with nutrients. With ingredients like garlic, ginger and paprika, the flavor will be rich and fragrant and you will get additional immune boost.

What makes this soup recipe different is that the ingredients don’t immediately boil together in a pot. First, you will need to roast the cauliflower and onions in the oven. This is a very important step because the heat from the dryer in the oven automatically caramelizes the natural sugars in the vegetables. And as a result, it brings out incredible flavor from each ingredient.

Chef’s tip for cauliflower soup

If you want a little extra soup that you can save for the next rainy day, make a large batch of cauliflower soup and freeze it. This soup freezes exceptionally well and is so easy to thaw and voila! Your meal is ready.

All about bread

Of course, no soup is complete without freshly baked bread by its side. Any bread will always be delicious with this cauliflower soup, however, we recommend a ciabatta bread for the tastiest result. And if you really want to take the dish to the next level, quickly fry the ciabatta slices in butter, then add cheese to it.

Roasted Cauliflower Soup with Fresh Bread

Roasted cauliflower soup may seem quite bland and boring, but on the contrary, this recipe is packed with nutrients and full of flavor.

Preparation time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

Course: Lunch, Main course, Soup

Food: Global

Keyword: Bread, Cauliflower

Servings: 2 people

  • 150 g Cauliflower Florets
  • 100 g White onion Discarded
  • 1 g Smoked paprika
  • 1 g Ginger
  • 15 ml Olive oil
  • 2 g Garlic Chopped
  • 2 g Granulated sugar
  • 50 ml Cream
  • 60 g Ciabatta bread
  • Place the cauliflower and onions on a baking sheet, drizzle with olive oil. Roast until done.

  • Heat the olive oil in a large saucepan then add the garlic and spices. Add the cauliflower and toss to coat with spices.

  • Deglaze with the broth then add the cream and simmer for 30 min.

  • Season with salt and pepper. Puree until smooth.

  • Bake bread according to instructions.

RELATED: How to make: Sicilian Cauliflower and Chickpea Stew with Dried Tomato Couscous


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