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Cassandra Mechura, Recipes

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Creamy Roasted Cauliflower Soup With Caramelized Onions

Ok, so I decided to come out of the gates here on FP with this phenomenal fall soup. While I might be new here on Food Pharmacy, I’m definitely not a novice in the kitchen. I have all sorts of tips and tricks up my sleeve that I can’t wait to share with you here.

As a chef who also happens to be a certified health coach and a mother to two very hungry boys, I am always trying to create recipes the deliver on flavor but also tick the boxes of being both time/effort efficient and nutritious. Hence, why I chose this soup for my first recipe for you to try.

Everything gets roasted on one sheet pan, then once it’s all golden brown and caramelized it’s gets tossed in a pot with broth and white butter beans to blend up and make it creamy.

It’s everything fall in a bowl, it’s warm and rich with a touch of sweetness from the caramelized onions and nourishing from a list of plant-rich ingredients.

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Creamy Roasted Cauliflower Soup With Caramelized Onions

  • By : Cassandra Mechura
  • Servings : 46 portions 1x
Scale

1 medium head of cauliflower, sectioned

2 yellow onions, sliced

3 garlic cloves, peeled and smashed

3 Tbsp olive oil

8 cups/2 liters vegetable broth

2 cans butter beans or

2 cups plant-based cream

1/2 tsp ground nutmeg

sea salt and white pepper

1 handful toasted walnuts

fresh thyme

Roast the cauliflower, garlic and onions on a lined baking sheet, drizzled with olive oil, salt and white pepper. 425F/225C  for about 20-30 mins.

Heat the broth with the beans and purée with an immersion blender until smooth (or just add the cream if you are choosing that option).

Add the roasted veggies and spices to the creamy broth (but make sure to save a few as garnish later). Purée again and thicken with cornstarch or arrowroot until desired thickness.

Season with sea salt and white pepper, garnish with some of the saved roasted veggies, fresh thyme and toasted walnuts. A little extra drizzle of olive oil is nice too.

TIP!

You can also try combining the beans and cream by using half beans and half cream. That what you get the savory fullness of the beans and the mild sweetness of the cream!

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