Creamy Roasted Cauliflower And Artichoke Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quite a unique and delicious soup. Enjoy Ingredients:
1 large head of cauliflower |
1 cup of artichoke hearts |
2-3 minced cloves garlic |
extra virgin olive oil |
1 cup of light cream (or whole milk, half and half, or heavy cream) |
4 cups of vegetable stock (can substitute chicken broth) |
crushed leaves from a few sprigs of fresh thyme |
zest of a lemon |
fresh ground black pepper |
salt |
Directions:
1. First, preheat your oven to 425 degrees F.
2. Wash your cauliflower then cut it into flowerets.
3. In a large sized bowl, toss the cauliflower with enough olive oil to just coat all the pieces. Then spread them out over a rimmed baking sheet.
4. Now put your cauliflower in a preheated 425 degree oven and roast it. Turn the pieces periodically until almost tender (takes between 20-30 mins)
5. Now put the cauliflower pieces in a bowl using tongs and then set aside. There should be some olive oil left on your baking sheet. Oh so carefully pour the oil into a soup pot (or dutch oven).
6. Add in the garlic to the oil in your pot and sauté on medium heat until golden.
7. Add the artichoke hearts, cauliflower and vegetable stock to the pot and bring to this to a boil. Turn heat way down and simmer for a few minutes until the cauliflower is fully tender (you can check with a fork).
8. Remove the pot from the heat and let cool slightly. Now puree the soup until very smooth with a food processor, or blender. Return to pot.
9. Gently reheat the soup then add zest of one lemon (not juice), one cup of light cream, crushed thyme, and a good amount of salt and fresh ground pepper (to taste). The soup can be thinned with extra broth or water if necessary. Remove from heat when soup is heated through again.
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