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Roasted Cauliflower Soup




Source of Recipe


WKRG
Roasted Cauliflower Soup

http://www2.wkrg.com/mgmedia/image/140/105/320280/roasted-cauliflower-soup-67207/

Ingredients:

1 head of cauliflower, chopped into 2 inch pieces

Approx. 1/3 cup extra virgin olive oil

Salt and pepper to taste

1 onion, chopped

¼ cup extra virgin olive oil

2 quarts vegetable broth

Directions:

1. Pre-heat oven to 375.

2. Assemble cauliflower in oven safe dish and drizzle with olive oil, enough to lightly coat, about 1/3 cup.

3. Sprinkle generously with coarse ground pepper and a little salt.

4. Roast cauliflower for approx. 40 minutes, or until browned, stirring at least once to recoat with oil. If cauliflower becomes dry while roasting, drizzle it with a little more oil.

5. Remove from oven and set aside.

6. Heat ¼ cup olive oil in soup pot.

7. Add onion and sauté until translucent.

8. Add roasted cauliflower to soup pot along with any oil remaining in roasting pan.

9. Add 2 quarts vegetable broth.

10. Bring to boil.

11. Reduce heat, cover and simmer for 20 minutes.

12. Either using immersion blender or in food processor or blender, puree until smooth and thick.

13. Add salt and pepper to taste.