Creamy Roasted Cauliflower & Potato Soup2018-06-22
- Servings : 4
- Cook Time : 45m
- Ready In : 45m
Roasted cauliflower gives this creamy soup a light texture, rustic flavour and delicious nutrition.
- 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
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.
Once the vegetables are cooked, reserve a few cauliflower florets and set aside for garnishing.
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.
Add the remaining vegetables to the blender along with the remaining milk and the water. Purée and add to the soup pot.
Mix all to combine in the soup pot and stir in the honey, lemon juice, and remaining 11/2 tsps salt.
Heat until hot and serve, topped with roasted cauliflower, extra olive oil, fresh parsley, salt and pepper.