Roasted Cauliflower Soup
with Grilled Cheese
Ingredients
Roasted Cauliflower Soup
- 1 cauliflower, chopped into florets
- 1 potato, diced
- 1 leek, thinly chopped
- 3-4 shallots, halved
- 1 garlic bulb
- 2 sprigs rosemary
- 4 cups veggie or chicken stock
- 1 cup heavy cream
- 1/2 lemon, juice
Grilled Cheese
- Bread,sliced (I used pane di casa)
- Morrazella
- Parmesan
- Butter
Instructions
- Preheat oven to 180C/350F.
- Chop off the top of your garlic bulb to expose the cloves. Place your cauliflower, shallots, garlic, rosemary onto a large baking sheet, in a single layer so the veggies roast evenly. Drizzle generously with olive oil and season with salt and pepper. Bake for 45min-1hr or until the veggies are soft and golden. Reserve some roasted cauliflower for garnish.
- In a pot on medium-high heat, melt a knob of butter. Add in the leeks and sweat it until translucent.
- Add in the diced potatoes, roasted veggies and stock. Bring to a simmer and cook until the potatoes are cooked.
- Squeeze in the roasted garlic and blend the soup until smooth (you can either use a stick blender or a standing blender to do this).
- Return soup back into the pot and add in the cream and lemon juice. You can add more water here if you prefer a thinner soup consistency. Season to taste. Garnish with reserved cauliflower and serve with grilled cheese.