Cauliflower soup with greens
4 servings
45 minutes
Cauliflower soup with herbs is a refined dish of European cuisine, combining a delicate creamy flavor with spicy hints of curry. Roasted cauliflower gives the soup a deep nutty tone, while fresh parsley refreshes its aroma. Historically, such soups emerged in European gastronomic traditions as a way to highlight the natural taste of seasonal vegetables. With its lightness and nutritional value, this soup is perfect for both a cozy family dinner and an elegant feast. Its velvety texture and rich flavor make it an excellent choice for those who appreciate the sophistication of simple ingredients.
1
Preheat the oven to 230°C. Spread the cauliflower on a baking sheet with vegetable oil and 1 teaspoon of salt. Distribute on the sheet and roast until the florets turn brown, about 25 minutes.
- Cauliflower: 1 head
- Vegetable oil: 2 tablespoons
- Salt: to taste
2
In a medium-sized pot, melt butter over medium heat. Add onion and cook until soft for about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover and bring to a boil. Remove the lid, reduce heat and simmer for 5 minutes.
- Butter: 1 tablespoon
- Onion: 3 heads
- Curry powder: 1.5 teaspoon
- Cauliflower: 1 head
- Water: 4 glasss
- Vegetable broth: 2 glasss
3
Using a slotted spoon, transfer 3 cups of cauliflower to a bowl and set aside. Place the remaining florets in a blender or food processor, add 1 teaspoon of salt, and blend until smooth. Stir the puree into the broth in the pot and heat if necessary. Pour the soup into bowls and garnish with reserved florets and parsley.
- Cauliflower: 1 head
- Salt: to taste
- Parsley: 40 g