A very easy and tasty soup that is perfect for using up onions and potatoes that might be lurking in the cupboards.
Cauliflower is, for me, an under-rated vegetable and it makes the most wonderful soup. If you are not convinced, try this soup……
Our allotment cauliflowers, onions and potatoes are at the stage of being picked, so making a dish from almost entirely home-grown ingredients, with vegetables in season is always a bonus. Not to mention being very economical.
I have been a fan of roasted vegetables for decades; the roasting really intensifies the flavour and is totally fuss-free.
Roasted cauliflower is up there with the very best of the roasted vegetables: second only to roasted garlic in my book. It takes on a nutty flavour, without any of the “chalkiness” that people who claim not to like cauliflower complain about. And used as the key ingredient to a soup such as this, you have the most delicious soup.
Update- July 2018
Weirdly I have found I lost most of this original post from a few years ago, so I am returning to this now. But every cloud and all that, for this has given me inspiration for tonight’s supper!
Recipe: roasted cauliflower and potato soup – serves 4 generously
- 1 large head of cauliflower, cut into florets
- 1 large onion, cut into rough chunks
- 2 medium potatoes, peeled and cut into smallish chunks
- a few tablespoons of olive oil
- about 1.5 litres vegetable stock
- 1-2 teaspoons of salt
- freshly ground black pepper
- freshly chopped chives
(1) Pre-heat the oven to 190C(fan). Cut the cauliflower into florets and the onion into chunks, of roughly the same size. Place on a solid baking tray and drizzle over the oil, some salt and a grinding of the pepper. Mix well: this is easiest done with your hands. Spread the cauliflower and onion out so they are evenly spaced and the heat can get all around the vegetables.
(2) Roast for about 30 minutes in the centre of the oven before adding the potatoes, mixing them well. Spread them out gently. Place back in the oven and bake for a further 30 minutes: by which time the vegetables will have taken on a golden-brown tinge, with a few darker pieces (don’t worry: they are not burnt and they add a wonderful flavour).
(3) Pop the roasted vegetables into a large pan and add most of the stock along with the rest of the salt. Bring to a gentle simmer. Blend using a hand-held blender stick (which is the easiest way) – alternatively, ladle the mixture into a liquidiser in batches, blitzing until you have a smooth texture, returning the the pan once this has been done.
(4) Add more stock if you want the soup to be runnier- this is purely down to personal choice. Taste, and adjust the seasoning if necessary.