Cooking web notes

Roasted Cauliflower Soup is a great French soup recipe to make when you need something delicious, fast, and full of fiber. As my DH wont like cauliflowers much i have added few carrot chunks to this soup else u can very well prepared this soup just with cauliflower soup, its very easy to make and its a prefect dinner with a simple salad and toasted bread slices for a cold winter dinners...This roasted cauliflower soup goes for cauliflower florets roasted in oven with carrots, onions, garlic cloves and fresh thyme spiced with pepper powder and salt then cooked with vegetable stock and finally blended as creamy soup..Because of the heavy cream used in the recipe, it’s not low in fat, but u can very well used half and half milk or low fat cream to this soup to make them creamy, i love this soup with heavy cream and i went for it...Such a hearty and filling soup, even the small ones at home love this..



25nos cauliflower florets
1 cup Onions (chopped)
2nos Carrots (chopped)
3nos garlic cloves(crushed)
2tbsps Olive oil
1/4tsp Pepper powder
2 1/2 tsp Fresh thyme
2cups Vegetable stock
1/2 cups heavy cream
Salt

Preheat the oven to 425F. Toss cauliflower,carrots, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.

Place the roasted vegetables into a large pan with the vegetable stock and bring to a simmer for 5 minutes. Add the heavy cream and salt, cook for few minutes. Puree the soup with a hand blender. Serve hot.