roasted_cauliflower_soup
Appetizer/Small Plates

Roasted Cauliflower Soup

Minor's Bases bring out the flavour in your classic soup recipes.
  • 0:45 TIME
  • easy

PREPARATION

Ingredients

Cauliflower

10 cups / 2.5 ltr

Onion, Spanish, medium dice

6 cups / 1.5 ltr

Olive oil

1 1/2 tbsp. / 23 ml

Curry powder

3/4 tsp. / 11 ml

Black pepper, ground

1/2 tsp. / 2.5 ml

Water

48 fl.oz. / 1.4 ltr

Minor's Sauteed Vegetable Base, 6 x 1 lb

2 tbsp. / 30 ml

Half and half cream

3/4 cup / 175 ml

Lemon juice, fresh

1 tbsp. / 15 ml

 

Method

  1. Preheat oven to 450°F.
  2. Combine cauliflower, onion and olive oil on large baking sheet. Toss well to coat. Sprinkle with ground pepper and bake until tender, approximately 30 minutes.
  3. Add water, Vegetable Base, half-and-half and vegetable mixture to blender and process until smooth.
  4. Transfer mixture to stock pot and cook over medium heat until thoroughly heated. Add lemon juice & curry powder.
  5. Serve 8 oz. of soup.

 

 

Products used in the recipe

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