A first step back – Roasted Cauliflower Soup With Chipotle Chili and Parsley

view from Salicone

 Finally back to a normal way of living, at least what I consider normal living, don’t know about you but being more away from your home than in it doesn’t feel right when you have a family. So now that never ending story of Christmas in Milan is over and the Plate To Page Tuscany workshop only a memory (but what a memory!) I can get back to blogging on a more regular basis. I have to, there are too many recipes and ideas whizzing around in my mind that I want to share with you and I have to let them out!
The Plate To Page Tuscany workshop was as amazing as the Weimar one; the people, the atmosphere they create and their incredible dedication to food photography and writing is just incredible and it is even more amazing to see how they absorb all the things we say, get better and transform it into their own style. I will make a real post about it as soon as I get some more photos in order.  We had great sponsors this time too, filling up our goodie bags with lots of different products and as I feel pretty grateful to them for  sending us their products just like that, I will be using some of them in my recipes in the coming weeks. Today I invite you to share a bowl of soup with me, I had a cauliflower in the fridge and it’s been such a long time since I posted a soup that I decided to make one, I hope you enjoy it as much as I did.

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.

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