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Creamy Roasted Cauliflower & Potato Soup
2018-06-22- Cuisine: Winter Ideas
- Course: Starter
- Skill Level: Easy
Recipe Info
- Servings : 4
- Cook Time : 45m
- Ready In : 45m
Roasted cauliflower gives this creamy soup a light texture, rustic flavour and delicious nutrition.
Ingredients
- 1 cauliflower head, broken into florets
- 5 potatoes, washed and chopped
- 2 onions, chopped
- 1 leek, washed and chopped
- 3 tbsps olive oil
- 1 tsp salt
- 3 tbsp chopped fresh parsley
- 4 cups milk
- 1 cup water
- 11/2 tsps salt
- 2 tbsps honey
- 1 tbsp fresh lemon juice
- black pepper
- fresh parsley for garnish
Method
Step 1
Pre-heat the oven to 200°C. Select a large roasting tray and add the olive oil. Add the chopped cauliflower, potatoes, onions, salt and parsley and mix. Roast until browned, turning the vegetables here and there, about 40-45 minutes.
Step 2
Once the vegetables are cooked, reserve a few cauliflower florets and set aside for garnishing.
Step 3
Add about 1/3 of the cooked vegetables to a blender and add half the milk. Purée until creamy and smooth and add to another clean pot.
Step 4
Add the remaining vegetables to the blender along with the remaining milk and the water. Purée and add to the soup pot.
Step 5
Mix all to combine in the soup pot and stir in the honey, lemon juice, and remaining 11/2 tsps salt.
Step 6
Heat until hot and serve, topped with roasted cauliflower, extra olive oil, fresh parsley, salt and pepper.
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