Entertaining With Beth | Roasted Cauliflower Soup @EntertainingWithBeth | Uploaded March 2024 | Updated October 2024, 6 hours ago.
#entertainingwithbeth #CookingChannel #EasyRecipes
If you're feeling a little under the weather, this is the soup recipe sure to cure whatever ails you. It's thick and creamy, and warms you from within, thanks to the addition of the curry powder. It's creamy and smooth thanks to a little potato cooked with the broth. Add a drizzle of olive oil on top, along with some roasted cauliflower and fresh parsley and it's as pretty as it is delicious.
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ROASTED CAULIFLOWER SOUP
Serves 4-6
*Print Recipe Here* entertainingwithbeth.com/roasted-cauliflower-soup
2 pounds (907 g) cauliflower florets
4 tbsp (60 ml) olive oil, separated plus more for drizzling
¼ tsp (1.25 ml) salt
2 tsp (10 ml) curry powder, separated
2 cloves garlic, sliced in half lengthwise
1 cup (150 g) diced onions
½ cup (70 g) diced celery
salt and freshly cracked pepper, to taste
6 cups (1.5 liters) chicken broth
1 russet potato cubed, about 1 ½ cups
! To garnish:
Drizzle of olive oil
Fresh Italian parsley, to taste
Reserved roasted cauliflower
METHOD:
Preheat the oven to 450F. (230C).
Place the florets and the sliced garlic in a large bowl and toss with 3 tbsp (45 ml) of the olive oil, salt and pepper to taste and 1 tsp of the curry powder.
Bake for 15 minutes or until the cauliflower is fork tender and slightly charred in places. For a little more charring increase the heat to 475F (250C). Reserve the smallest florets for the garnish and set aside.
Meanwhile in a large Dutch oven, add the remaining tbsp of olive oil, the onions and celery and saute until they are tender and fragrant.
Then add the broth and the potatoes. Simmer covered for 10-15 minutes, or until the potatoes are soft and fork-tender.
Add the cauliflower to the broth to warm through.
Then transfer the soup to a blender and puree in batches until smooth.
Transfer the pureed soup into a cleaned-out Dutch oven, taste for seasoning. Add more salt and pepper if desired.
Add the remaining teaspoon of curry powder. Taste, and add more if desired (in 1/2 tsp increments) for a greater kick of spice.
Ladle out into soup bowls, garnish with a drizzle of olive oil, freshly torn parsley leaves, 2-3 roasted cauliflower florets, and freshly cracked pepper.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
#entertainingwithbeth #CookingChannel #EasyRecipes
If you're feeling a little under the weather, this is the soup recipe sure to cure whatever ails you. It's thick and creamy, and warms you from within, thanks to the addition of the curry powder. It's creamy and smooth thanks to a little potato cooked with the broth. Add a drizzle of olive oil on top, along with some roasted cauliflower and fresh parsley and it's as pretty as it is delicious.
LIKE MY SHIRT? It's one of my favorite finds from Sezane! (I am compensated for products sold with no additional cost to the consumer)
SHOP HERE: https://seza.ne/QWu48CZjhr
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
ROASTED CAULIFLOWER SOUP
Serves 4-6
*Print Recipe Here* entertainingwithbeth.com/roasted-cauliflower-soup
2 pounds (907 g) cauliflower florets
4 tbsp (60 ml) olive oil, separated plus more for drizzling
¼ tsp (1.25 ml) salt
2 tsp (10 ml) curry powder, separated
2 cloves garlic, sliced in half lengthwise
1 cup (150 g) diced onions
½ cup (70 g) diced celery
salt and freshly cracked pepper, to taste
6 cups (1.5 liters) chicken broth
1 russet potato cubed, about 1 ½ cups
! To garnish:
Drizzle of olive oil
Fresh Italian parsley, to taste
Reserved roasted cauliflower
METHOD:
Preheat the oven to 450F. (230C).
Place the florets and the sliced garlic in a large bowl and toss with 3 tbsp (45 ml) of the olive oil, salt and pepper to taste and 1 tsp of the curry powder.
Bake for 15 minutes or until the cauliflower is fork tender and slightly charred in places. For a little more charring increase the heat to 475F (250C). Reserve the smallest florets for the garnish and set aside.
Meanwhile in a large Dutch oven, add the remaining tbsp of olive oil, the onions and celery and saute until they are tender and fragrant.
Then add the broth and the potatoes. Simmer covered for 10-15 minutes, or until the potatoes are soft and fork-tender.
Add the cauliflower to the broth to warm through.
Then transfer the soup to a blender and puree in batches until smooth.
Transfer the pureed soup into a cleaned-out Dutch oven, taste for seasoning. Add more salt and pepper if desired.
Add the remaining teaspoon of curry powder. Taste, and add more if desired (in 1/2 tsp increments) for a greater kick of spice.
Ladle out into soup bowls, garnish with a drizzle of olive oil, freshly torn parsley leaves, 2-3 roasted cauliflower florets, and freshly cracked pepper.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
