Roasted Cauliflower Soup

Roasted Cauliflower Soup

SAM_1947

Roasting the cauliflower and onion give this soup it’s rich flavour and golden colour.

  • 1 large cauliflower
  • 1 large onion
  • 2 tbsp. olive oil
  • Salt, pepper
  • 4 cups vegetable broth + 1½ cup water
  • ½ tsp. nutmeg
  • ¼ cup chopped chives, + extra for garnish

Cut cauliflower into small florets; cut onion in half, then into thick slices. Toss cauliflower, onion, and olive oil, salt & pepper together and spread on 2 baking sheets. Bake at 425 for 10 minutes. Stir vegetables and exchange pans’ positions in the oven; roast another 10-15 minutes, until cauliflower begins to brown in places. Transfer vegetables to large soup pot, sprinkle with nutmeg and add broth and water. Bring to a boil. Reduce heat and simmer 10 minutes. Puree soup and stir in chives while still hot.  Serves 6-8

 

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