Baked Cream of Cauliflower Soup
6 servings
60 minutes
The soup owes its volume of flavor to the fact that the vegetables are baked in the oven instead of boiled. This makes the recipe seem rather cumbersome, but in fact, there is no more fuss with it than usual: you only need to peel the cauliflower, carrots, and onions, chop them randomly, and put them in a mold - the oven will do the rest of the work for you. And the result will be similar to an adult cream soup, not pureed baby food.
1
Break the cabbage into florets. Cut the carrot into rounds, and the potato into small cubes (they should be half the size of the cabbage florets for even baking). Chop the onion coarsely.
- Carrot: 1 piece
- Cauliflower: 1 head
- Potato: 3 pieces
- Onion: 1 piece
2
Place all prepared vegetables in a baking dish, season with salt and pepper, add oil and mix.
- Salt: to taste
- Ground black pepper: pinch
- Vegetable oil: 2 tablespoons
3
Cover the dish with foil and bake in a preheated oven (180 degrees or high heat) for 45 minutes. In the last 5 minutes, you can remove the foil to brown the already soft vegetables. Let the dish cool.
4
For the broth, chop the onion, carrot, and celery root coarsely. Pour water into a pot, add the onion, and bring to a boil. Add the carrot and celery, and salt it. Cook on low heat until the vegetables and broth are ready. Five minutes before removing from heat, add pepper and bay leaf. Let the finished broth steep and cool down, then remove the vegetables and spices.
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: pinch
5
Blend the roasted vegetables with broth in a blender until creamy consistency. Bring the finished soup to a boil.
- Carrot: 1 piece
- Cauliflower: 1 head
- Potato: 3 pieces
- Onion: 1 piece
6
Garnish with vegetables, greens, a drizzle of olive oil, or croutons of your choice when serving.
