You'll be surprised how roasting the vegetables brings out even more flavour in this soup.
- large baking sheet
- large saucepan
- cutting board
- cutting knife
- citrus zester (optional)
- 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) milk
- freshly ground pepper
- salt (optional)
- 1/4 cup (60 mL) coarsely chopped fresh dill
- ground sumac or coarsely grated lemon zest (optional)
- 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 the soup.
- Meanwhile, place 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, remaining broth and Dijon. Simmer gently for 7 to 10 min until vegetables are very tender. Stir in milk. Discard bay leaf.
- 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 (optional).