This rich and creamy soup will change your mind about cauliflower forever. If you didn’t like it before, you won’t stop eating it now, if you already like it, you will love it! The delicate flavor of cauliflower in contrast with the very aromatic roasted garlic is just a perfect combination. You can blend the whole soup and serve it as an opening for a bigger meal or leave some chunks and enjoy it with a piece of good bread for dinner. Both ways it’s excellent!
ROASTED CAULIFLOWER AND GARLIC SOUP WITH PARMESAN CHEESE
Ingredients (4-7 servings):
1 cauliflower, cut into individual florets
1 whole head garlic, top cut off
1 onion, diced
2 medium carrots, diced
1/2 leek, diced
2 tbsp olive oil
1/2 cup white dry wine
1 tbsp butter
1/4 cup Parmesan cheese
1 tbsp cream cheese
4 cups of vegetable broth (or more for desired consistency)
a splash of white wine vinegar
pinch of salt, freshly ground pepper, curry, piri piri/ paprika, basil
Preheat the oven to 200ºC. Toss the cauliflower florets with a little bit of olive oil, salt and pepper and transfer to a foil lined baking tray. Drizzle the garlic with olive oil, wrap in foil and add to the tray with cauliflower. Bake the cauliflower for about 25 minutes and the garlic for about 35 minutes (until tender and slightly golden).
Meanwhile, heat the rest of the olive oil and the butter in the pot and add the onion, leek and carrot. Stir and fry for about 5 minutes. Add a pinch of pepper, curry, basil and ground piri piri/paprika and stir. Add the white wine and simmer for about 4 minutes. Add the chicken broth, squeezed roasted garlic, white wine vinegar and bring to a boil. Lower the heat and add the roasted cauliflower, Parmesan cheese, cream cheese, stir and cook for about 15 minutes. Season to taste with salt and pepper and transfer half of the soup to a blender. Blend until smooth and add to the rest of the soup (to keep little chunks) or blend the whole soup for creamy consistency.
Serve with a splash of olive oil, sprinkled with Parmesan cheese, roasted cauliflower florets and fresh basil. Enjoy 🙂