My Best Healthy Recipe - Roasted Creamy Cauliflower Soup without Cream - Melissa Thomas
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HealthXchange "My Best Healthy Recipe" (MBHR) series
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Roasted Creamy Cauliflower Soup without Cream - Shared by Melissa Thomas
Cauliflower head, cut into bite-sized florets 450g
Onion (chopped roughly) 1/2
Olive Oil 2 tblsp
Garlic (pressed or minced) 1 clove
Ground nutmeg 1/4 tspn
Spring onion/parsley/chives (chopped)
Preheat oven to 210 Deg F. Line a large baking tray or sheet with baking paper (for easier cleanup later).
On the baking sheet, toss the cauliflower florets with 1 tblspn of olive oil and arrange them in a layer. Sprinkle on some sea salt. Bake until the cauliflower is caramelised around the edges, about 30-40 min, tossing halfway. [Tip: A light coating of oil works better than soaking it in oil and is healthier too. Arranging them in a layer ensures they can brown evenly in the oven.]
Once the cauliflower is nearly done, prepare a heavy bottomed pot or dutch oven on the stove. Warm the olive oil over medium heat until it starts bubbling. Add your chopped onions (and shallot if you're using it) and a light sprinkle of salt. Cook, stirring occasionally until the onion is softened and turns translucent (about 5 minutes).
Add the garlic and cook, stirring occasionally until fragrant (about 30 seconds) then pour in your broth of choice. Bring to a boil and add the cauliflower florets to the pot and cook, stirring occasionally for about 15 minutes to let the flavours combine.
Once fragrant, turn the fire off and let the soup cool for a while, then blend. [Tip: Work in batches if necessary..Do not overfill your blender or it will overflow!]
Add the butter and blend until smooth.
Taste. [Optional: At this stage, add ground nutmeg or if you'd like a more zingy soup, squeeze some lemon juice according to your liking and blend to mix.]
Serve.[Optional: Top with black pepper, chopped spring onion, parsley or chives as you wish.]
Recipe has been edited for clarity by the HealthXchange team.