Truly one of the most versatile vegetables; cauliflower can be made into mash, rice, salad, ‘steaks’, and added to pretty much anything thanks to its versatile flavour and perfect texture. But purists out there will agree with me; cauliflower in soup is the bee’s knees.
Roasting the vegetables gives it a depth of flavour and texture that creates a heartiness that just boiling the vegetables doesn’t create; so roast away dear friends. And then blend!
- YIELD: 4 Servings
- PREP: 10 mins
- COOK: 50 mins
- READY IN: 60 mins
- 2 tbsp Extra Virgin Olive Oil
- 4 Large Potatoes peeled and cubed
- 1/2 Head Cauliflower broken into florets
- 1 Brown Onion peeled and quartered
- 1 1/2 cups Boiling Water
- 1 tbsp Freshly Squeezed Lemon Juice
- Salt and Pepper to Taste
- Pre-heat your oven to 180C. Line a baking tray with parchment paper and arrange all of the vegetables in an even layer. Drizzle with olive oil and pop into the oven
- Toss vegetables frequently to ensure they don't get burnt, Bake for 45-50 minutes or until tender. The onions should be sweet and reduced, the potatoes crispy, and the cauliflower is tender.
- Place all cooked vegetables into a blender, along with the water, lemon juice, salt and pepper.
- Blend soup until smooth and creamy- adding a touch more water if needed. Taste for seasoning and serve immediately.
- Notes: Lemon really makes this dish pop! It's my secret ingredient and lifts the flavour of the soup. You can leave it out however. Turmeric is also a wonderful addition; add 1/2 tsp before blending.
- You could also use sweet potato and broccoli, and add parsley and chilli! Top with crispy roasted potato slices and fresh herbs.