Roasted cauliflower soup
Difficulty: Medium
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 513 / Protein 14g / Carbohydr. 68g / Fat 27g
Ingredients (4 servings)
| 1 head | cauliflower |
| 4 tbsp | olive oil |
| 0.5 tsp | fennel seeds |
| 0.5 tsp | nutmeg (ground) |
| 0.25 tsp | sugar |
| 600 ml | vegetable stock |
| 1 | ciabatta |
| 100 ml | soy milk |
| 5 g | basil |
| 1 | shallot |
| 2 cloves | garlic (divided) |
| 200 g | tomatoes |
| salt | |
| pepper | |
| cayenne pepper | |
| olive oil for serving |
Utensils
large saucepan, baking tray, oven, hand blender, large bowl, serrated knife, cooking spoon, cutting board, knife, baking paper (optional), fine grater (optional)
Wine Tip
Verdicchio, 2012
The robust nature of this particularly fresh white wine rounds off the intense flavor of the soup without influencing its aroma. Enjoy this classic from central Italy between 9 – 11°C/48-50°F.
Step 1
Preheat oven to 200°C/390°F. Cut cauliflower into small florets.
oven, cutting board, knife
1 head cauliflower
Step 2
In a large saucepan, roast cauliflower and fennel seeds in some olive oil for approx. 3 – 5 min. until fragrant.
large saucepan, cooking spoon
0.5 tsp fennel seeds / 1 tbsp olive oil
Step 3
Season with sugar, nutmeg, salt and pepper.
fine grater
0.25 tsp sugar / 0.5 tsp nutmeg / salt / pepper
Step 4
Deglaze pan with vegetable stock. Bring to a boil, reduce heat, and allow to simmer for approx. 8 – 10 min. until the cauliflower is tender.
600 ml vegetable stock
Step 5
Add soy milk to pan.
100 ml soy milk
Step 6
Remove soup from heat and blend with a hand blender until smooth. Allow to rest.
hand blender
Step 7
Cut ciabatta into slices.
serrated knife
1 ciabatta
Step 8
Place bread slices onto a baking tray (lined if needed) and drizzle with olive oil. Bake in a preheated oven at 200°C/390°F for approx. 5 – 7 min. until golden brown and crispy. Remove from oven.
baking tray, oven, baking paper
1 tbsp olive oil
Step 9
Thinly slice basil and finely chop shallot and a part of the garlic. Dice tomatoes into small cubes.
cutting board, knife
5 g basil / 1 shallot / 1 clove garlic / 200 g tomatoes
Step 10
Transfer tomatoes, basil, shallots, and garlic to a bowl. Add some olive oil and season to taste with salt, pepper, and cayenne pepper. Mix well to combine.
large bowl, cooking spoon
2 tbsp olive oil / salt / pepper / cayenne pepper
Step 11
When the bread is cool enough to handle, halve garlic clove and use flat side to rub over toasted bread. Top with tomato mixture. Reheat soup if needed and transfer to soup plates. Drizzle with extra olive oil and serve with bruschetta on the side.
cutting board, knife
1 clove garlic / olive oil for serving
