Recette/Recipe January 9-10 janvier 2025 🥣

Roasted Cauliflower soup

• Ingredients

  • 1 large cauliflower (about 2 lb), cut into florets

  • 3 Tbsp extra-virgin olive oil, divided

  • Fine sea salt

  • 1 medium red onion, chopped

  • 2 garlic cloves, minced

  • 4 cups vegetable broth

  • 2 Tbsp unsalted butter

  • 1 Tbsp lemon juice (more to taste)

  • Scant ¼ tsp ground nutmeg

  • Garnish: chopped parsley, chives, and/or green onions

  Instructions

  • Preheat oven to 425°F; line a baking sheet if desired.

  • Toss cauliflower with 2 Tbsp olive oil and salt; roast 25–35 min, stirring halfway, until tender and caramelized.

  • In a pot, heat remaining 1 Tbsp olive oil; sauté onion with ¼ tsp salt until soft (5–7 min).

  • Add garlic; cook 30 sec, then add broth.

  • Reserve 4 cauliflower florets for garnish; add rest to the pot.

  • Simmer gently for 20 min.

  • Cool slightly, then blend soup (in batches if needed) with butter until smooth.

  • Blend in lemon juice, nutmeg, and salt to taste.

  • Serve garnished with reserved cauliflower and herbs.

  • Stores 4 days refrigerated or months frozen.