Carrot and Cauliflower Puree Soup
Description
The recipe won't take much time. Roasted vegetables make a wonderful base for soup. Moreover, using broth combined with milk or cream, for example, results in an amazing flavor and aroma. I'll show you how. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Wash and dry the vegetables. Separate the cauliflower into florets and place them on a baking sheet. Arrange thinly sliced carrots alongside. Drizzle everything with olive oil, season with salt and pepper, add spices, and place in a preheated oven at 220 degrees.
- 2
Step 2
2. Bake the vegetables for 35-40 minutes, stirring occasionally. Meanwhile, melt the butter in a saucepan and sauté the flour. Pour in the broth and milk, and bring to a boil.
- 3
Step 3
3. Blend a portion of the broth together with the vegetables until smooth. Then add the remaining broth, mix, bring to a boil, and serve immediately. By the way, you can set aside some vegetables to use as a garnish for the soup.