A first step back – Roasted Cauliflower Soup With Chipotle Chili and Parsley
ROASTED CAULIFLOWER SOUP WITH CHIPOTLE CHILI AND PARSLEY
400 g/ 14,1 oz cauliflower in florets
chipotle chilli powder, I used Smaromi’s
300 ml/ 1,2 cup light stock or water
a small bunch of parsley
150 ml/ 0,63 cup fresh cream
3 tblsp parmesan cheese, freshly grated
extra-virgin olive oil
Put the cauliflower florets in an oven-proof form and sprinkle chipotle chili powder, salt and olive oil over. mix well and be careful with the chili, you don’t want the soup to be too hot. Or maybe you do.
Roast the cauliflower in a pre-heated oven (225°C/440°F) for about 15 minutes but you better check it now and then so that the vegetables don’t get burnt.
Put the cauliflower in a sauce pan, add the water and simmer for 4-5 minutes. Add the parsley and mix the soup until smooth, then add fresh cream and parmesan and heat it up while stirring. Taste the salt and serve it.