Cream of roasted cauliflower soup
Description
Perfect for lunch. Vegetables retain more of their vitamins when baked rather than boiled. That's why I prefer to bake vegetables even for soup. Try this roasted cauliflower soup—it has a delicate, pleasant taste and is very filling. Preparing it is not difficult; while the vegetables are roasting, you can start cooking the main course to serve after the soup, or prepare a salad. Be sure to top the roasted cauliflower soup with Mozzarella cheese before serving. It will melt in the hot soup, enrich the flavor, and add a delightful aroma.
Instructions
- 1
Step 1
Wash the cauliflower and dry it.
- 2
Step 2
Cut the cauliflower head into several small pieces, drizzle with olive oil, and season with salt and pepper.
- 3
Step 3
Place the cauliflower on a baking sheet lined with parchment paper or baking foil. Bake in a preheated oven at 180 degrees for 30 minutes.
- 4
Step 4
Place the roasted cauliflower into a blender (but not all of it—set aside a few pieces to garnish the soup), pour in the hot vegetable broth, and blend thoroughly. You will get a delicious hot soup made from roasted cauliflower. Before serving, garnish the soup with pieces of roasted cauliflower, fresh thyme leaves, and grated Mozzarella cheese.