I have recently relocated to London and as a result I have even more appreciation for a bowl of piping hot soup in this cold weather. Surprisingly in Jamaica we love a cup of soup but the consistency is a much thinner broth packed with meat or fish and vegetables. This roasted cauliflower soup is perfect for the winter as it is a hearty bowl of comfort.
I started by making roasted cauliflower and then after picking at a few irresistible pieces I decided that I’d try to make a healthy soup instead. If you are making a big batch ahead of time, do not add the milk or cream until you are ready to serve as it could curdle or separate if you are freezing or reheating after cooking.
Live, Love, Eat!
- 1 large head of cauliflower
- 1 small onion, chopped
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 2 cups of vegetable broth
- 1/8 cup milk
- 1/8 cup cream
- 1/8 cup yogurt
- parsley for garnish (optional)
- salt and pepper
- 2 tablespoons olive oil
- Preheat oven 475F
- Chop and wash the head of cauliflower. Place in a bowl sprinkle with olive oil and salt.
- Put cauliflower on a lined baking tray and roast for 15 mins.
- 3 mins before cauliflower is finished, over medium heat melt butter in a pot and add garlic and onions.
- Add cooked cauliflower and vegetable stock and simmer for 5 mins.
- Put soup in a blender until smooth.
- In a separate bowl mix milk, cream and yoghurt and spoon into soup until it reaches your desired thickness and no longer resembles porridge.
- Salt and pepper to taste before serving.
- If you are making a big batch ahead of time, do not add the milk or cream until you are ready to serve as it could curdle or separate if you are freezing or reheating after cooking.