Tasty Cauliflower Soup with Roasted Cauliflower Topping

Tasty Cauliflower Soup with Roasted Cauliflower Topping

Table of Contents

Ingredients:

300g cauliflower, chopped (plus extra for roasting)
1 onion, chopped
2 carrots, chopped
3 cups milk
2 medium potatoes, peeled and chopped
Salt, to taste
Black pepper, to taste
Thyme powder, to taste
Olive oil (for roasting)

Directions:

1. Prepare the Vegetables:

Chop the cauliflower, onion, carrots, and potatoes into small, even pieces for faster cooking.

2. Sauté the Vegetables:

    • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
    • Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.

3. Add Cauliflower and Milk:

  • Add the 300g of chopped cauliflower to the pot, followed by the 3 cups of milk. Stir to combine.

4. Season the Soup:

  • Season with salt, black pepper, and thyme powder to taste. Stir well.

5. Cook the Soup:

    • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the vegetables are tender.

6. Roast the Cauliflower Topping:

    • While the soup is simmering, preheat your oven to 200°C (400°F).
    • Toss the extra cauliflower florets with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes, or until golden brown and crispy.

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