Creamy Cauliflower Soup
This is a straightforward puréed soup that gets its flavor from roasting the cauliflower, shallots, and whole garlic cloves with turmeric. Roasting the vegetables first gives the soup a deep, caramelized flavor that you can't get from just boiling them. The soup is finished with a simple, fresh parsley oil.
Ingredients
For the Soup
- 1 large head cauliflower chopped into florets
- 4 shallots halved
- 4 garlic cloves whole, skin on
- 3 tbsp olive oil
- 1 teaspoon turmeric
- 6 cups chicken broth
- Salt and pepper to taste
For the Parsley Oil Topping
- 1/4 cup fresh parsley 4 tablespoons, chopped
- 3 tbsp olive oil
- 1 pinch sea salt
Instructions
- Preheat oven to 400°F.
- Toss cauliflower, shallots, and garlic with olive oil, turmeric, salt, and pepper on a baking tray.
- Roast vegetables for 25-30 minutes until golden and tender.
- Squeeze roasted garlic from skins and add to blender with roasted vegetables.
- Pour in chicken broth and blend until smooth, working in batches if needed.
- Warm soup in pot if necessary.
- Season with salt and pepper.
- Mix parsley, olive oil, and sea salt for topping.
- Serve soup drizzled with parsley oil.
Notes
Be careful blending hot liquids; do not fill blender more than halfway and cover vent with towel.