Roasted cauliflower and potato soup
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Roasting the cauliflower adds a deeper level of flavour to this thick and creamy vegetable soup.
Ingredients
Cauliflower
1000 g, cut into florets
Olive oil
2 tsp
Brown onion
1 large, finely chopped
Sebago potato
3 large, chopped
Garlic
2 clove(s), cloves, crushed
Fennel seeds
2 tsp, ground
Dried turmeric
½ tsp
Chicken stock
3 cup(s), (750ml)
Skim milk
1 cup(s), (250ml)
Fresh chives
2 tbs, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray and lightly spray with oil. Bake for 15 minutes or until tender. Set aside 4 pieces of roasted cauliflower as a garnish.
2
Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the potato, garlic, fennel and turmeric and cook, stirring, for 2 minutes.
3
Add the stock and bring to the boil. Reduce heat, cover and simmer for 10 minutes. Add the milk and roasted cauliflower (except reserved garnish) and simmer for 5 minutes.
4
Using a stick blender or food processor, puree soup until smooth. Return soup to the pan and stir over low heat until heated through. Season with salt and freshly ground black pepper. Serve soup topped with a piece of roasted cauliflower and sprinkled with chives.
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