Roasted Cauliflower or Broccoli Soup
Ingredients
1 Head Cauliflower or Broccoli, cut into florets
1Tbs. Olive Oil, for roasting
Kosher Salt
Black Pepper, freshly cracked
Celery Seed, very small pinch
1 Tbs. Olive Oil, for sweating
2 Large Shallots, peeled and chopped
3 Cloves of Garlic, peeled and chopped
2 Cups Chicken Broth, low sodium
1 Cup Water
Preparation
1
Preheat oven to 400 degrees
2
Toss vegetable florets in 1 Tbs. Olive Oil, salt, fresh cracked pepper, and celery seed
3
Place on a sheet pan in a single layer, into preheated oven
4
(While vegetable florets are roasting, prep your shallots and garlic)
5
Set timer for about 12 minutes, turn over roasted vegetable florets
6
Back in the oven for another 12 minutes, set your timer!
7
Remove roasted veggies from oven, and set aside
8
Sweat chopped Shallots and Garlic in 1 Tbs. Olive Oil and 1/2 Tbs. Unsalted Butter in a heavy bottomed pot, medium heat
9
Cook until soft about 5 minutes. DO NOT BROWN! Add Roasted Veggies to the pot
10
Add Chicken Broth and Water to the Shallot, Garlic, Veggies and bring to a boil
11
Boil, then turn down to a simmer. Simmer for 5-7 minutes
12
Puree in a blender, taste. You will find this to be so tasty, you won't need any additional seasoning.
13
Serve!
.
About
This soup is satisfying, healthy and so easy! You can double it to feed a group or freeze for later use. Make this soup vegan by removing the butter and using vegetable broth. By roasting the cauliflower or broccoli, it adds a deeper flavor to this soup. Much tastier than using just boiled vegetables. I have yet to make this recipe with asparagus, but I'm sure it would be just as delicious!
Other Names:
Roasted Vegetable Soup, Roasted Broccoli Soup, Roasted Cauliflower Soup
Yield:
Approximately 4 cups
Added:
Saturday, February 15, 2014 - 10:02am
