Chunky Roasted Cauliflower Soup

It’s been chilly here this week, so I decided to make a pot of Chunky Roasted Cauliflower Soup. Of course, now the temps are back up in the 50s.  Oh well, good thing soup is a all weather favorite of mine!

Chunky Roasted Cauliflower Soup

Ingredients:

1 very large head of cauliflower, chopped and broken into florets
3-4 shallots, chopped
2 cloves of garlic, crushed
3 tablespoons of oil
1 carrot, chopped
1 parsnip, chopped
1 stalk of celery, chopped
2 tablespoons of parsley
2 teaspoons of dried chervil
5 cups of vegetable stock
1/2 cups of cashews
1/4 cup of water
salt and pepper to taste

How-to:

  1. Toss cauliflower, garlic, 2 tablespoons of olive oil and salt and pepper in a large casserole dish. Roast at 450 degrees for 30 minutes.
  2. Saute the carrot, parsnip, shallots & celery in 1 tablespoon of oil until softened. Add the parsley and chervil
  3. Add the vegetable stock and the roasted cauliflower once it’s done in the oven.
  4. Cook until the cauliflower is soft.
  5. Meanwhile using food processor chop the cashews until finely chopped. Add the water to make a paste, not unlike runny peanut butter, then add this mixture to the cauliflower soup.
  6. Puree half the soup in a blender and pour back into the pot. Add more vegetable stock if needed. Also, salt and pepper to taste. Please, be careful when blending hot soup.

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