You'll be surprised how roasting the vegetables brings out even more flavour in this soup.
- Large pot
- Cutting board
- Cutting knife
- 1 medium head of cauliflower, about 8 cups (2 L)
- 1 carrot, coarsely chopped, about 1 cup (250 mL)
- 1 tbsp (15 mL) butter, melted
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) dried thyme leaves
- 1 bay leaf
- 900 mL to 1 L carton of no-salt-added or regular chicken or vegetable broth, about 4 cups
- 1 tbsp (15 mL) grainy Dijon mustard
- 1 cup (250 mL) grainy Dijon mustard
- 1 cup (250 mL) milk
- Freshly ground pepper
- Salt (optional)
- 1/4 cup (60 mL) coarsely chopped fresh dill
- Ground sumac or coarsely grated lemon zest (optional)
1. Preheat oven to 425°F (220°C). Break cauliflower into medium-size florets. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20 to 30 min, turning halfway through, until vegetables are tender. Remove about 1/2 cup (125 mL) florets. Cut into smaller pieces to garnish soup.
2. Meanwhile, plalce onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 mL) broth. Simmer gently for 5 min until onion is tender. Add roasted cauliflower, carrot, reamaining broth and Dijon. Simmer gently for 7 to 10 min until vegetables are very tender. Stir in milk. Discard bay leaf.
3. Cool soup slightly. Puree in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill and sumac or lemon zest.
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