ROASTED CAULIFLOWER AND POTATO SOUP WITH ROSEMARY

Cauliflower, Potatoes and Rosemary

It is getting chillier here now and it has triggered off my passion for soups. Why is it that making soup gives such satisfaction? When I think soup, I get this fairytale vision of a huge iron pot hanging over a fire, lovingly stirred by a woman whose face is lit by the burning fire. A generous soup, that has been simmering for hours and filled with vegetables and maybe a bone here and there. It is such a romanticized view on soup making but I leave it like that. My own soup making is nothing near that vision but the love is there. Unfortunately my own family isn’t really a soup family but I do impose soups on them now and then, it is such a great way to make children eat vegetables without knowing that it is packed with all the green stuff they usually refuse to even consider. Deceit can be useful at times but only if it is honest deceit, never hurt them to eat things they have mental hangups about as long as they didn’t know they did it. All for the good cause!
This is a good soup, I love cauliflower so this soup is only a bonus for me, and is the perfect soup for cauliflower haters as I bet they couldn’t ever guess that they are eating it! Not only that, just a few ingredients are used but the fact that they are roasted in the oven before being made into a soup manage to pack it with flavours without much help.

Roasted Cauliflower And Potato Soup With Rosemary

ROASTED CAULIFLOWER AND POTATO SOUP WITH ROSEMARY
3-4 servings

400 g/ 14,1 oz cauliflower
300 g/ 10,5 oz peeled potatoes
1 small onion
1 sprig of fresh rosemary
750 ml/3,2 cups light stock
water
salt
extra-virgin olive oil

– Divide the cauliflower into florets and the onion and the potatoes into wedges or pieces. Put these into an oven-proof form, sprinkle with salt and the rosemary and drizzle olive oil over. Bake in a pre-heated oven (200°C/390°F) until soft and golden. Stir a couple of times during the roasting.
– Take the vegetables and put them in a pan, add the stock and leave it to simmer for 10 minutes.
– Blend the soup until smooth and dilute it with hot water if it is too thick. It’s your soup so you can decide how thick or thin you want it!
– Serve hot.

Roasted Cauliflower And Potato Soup With Rosemary

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