Roasted Cauliflower Soup

by Ooooby Crew
Roasted Cauliflower Soup

Ingredients

1 head cauliflower
1/4 cup olive oil, divided
salt and freshly ground pepper
1 medium onion, chopped (approx 1 cup)
1 large stalk of celery, chopped (approx 1/2 cup)
1 medium carrot, diced (approx 1/2 cup)
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon turmeric
pinch of cayenne pepper
1 teaspoon minced garlic
4 cups chicken or vegetable stock
1/4 cup sour cream (regular or light, non nonfat) plus more for garnish
coriander, chopped

Directions

Break the cauliflower into uniform pieces, toss with 2 tablespoons olive oil, a pinch of salt and a couple grinds of black pepper. Roast in 18-20 minutes at 200c, tossing the florets once midway through. It’s done when the cauliflower is still firm, but golden brown on a couple of sides. Meanwhile, add the chopped onion and the remaining 2 tablespoons of olive oil to a medium-size stock pot. Sauté over medium high heat until translucent, about 6-7 minutes. Add the chopped celery, carrots and season. Cook until the vegetables are beginning to soften, about 10 minutes. Next, add the spices and garlic. Sauté for 2 more minutes, taking care not to burn the garlic. When the cauliflower is done, add it to the pot with the chicken stock. Bring all this to a boil, then down to a simmer. Simmer uncovered for about 10 minutes or until the cauliflower is quite soft. Add 1/4 cup sour cream and puree. Garnish with more sour cream and chopped coriander.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first Ooooby box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.