Roasted cauliflower cream soup

When hungry and cold, look for a warm and pampering dish.

Cauliflower soup from 4 ingredients is the fun and ideal solution.

To authorize it does not require milk or cream, Orly Plai pulls out a particularly worthwhile trick

Orly Plai-Bronstein, in collaboration with Sugat

19/01/2018

Friday, January 19, 2018, 8:00 p.m.

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Light and velvety.

Roasted cauliflower soup (Photo: Nimrod Saunders)

How much we love cauliflower, especially in winter.

So the cauliflower is at its peak.

And what's more pampering than an oven-roasted cauliflower?

A hot, rich and velvety roasted cauliflower soup of course.

The short roasting that the cauliflower goes through before entering the soup with garlic and leeks deepens its taste and is the magic secret to a successful cauliflower soup, but here there is another trick - the addition of oat flakes during cooking.

A simple and healthy trick for certifying and enriching soups that is responsible for the great texture of this soup.

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Gluten-free cauliflower mini pastries that kids love

Thin chudu bread filled with cauliflower

More on the same topic

Winning meal: chicken and cauliflower in a crispy coating

In collaboration with Sugat

Cauliflower soup

Recipe By: Orly Plai-Bronstein

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• 20 minutes work

• 60 minutes total

• piece of cake

• 4 diners

• Israeli

• vegan

• fur

• Soups

• vegetables

• kosher

Instead of thickening the soup with cream and milk, add oats (Photo: Nimrod Saunders)

Ingredients

• • 1 large cauliflower, broken down into flowers

  • 1 onion cut into quarters or leeks cut into sections

  • 6 whole garlic cloves in their skins

  • 5 stalks of thyme

  • Olive oil

  • Salt

  • black pepper

  • 1 liter or chicken / vegetable stock

  • 3 tablespoons thin oats

  • 4 tablespoons grated parmesan

• For the conversion table, click here>

Preparation

How to make cauliflower soup?

• 1 Preheat oven to 200-220 degrees.

• 2 Season the cauliflower, onion and garlic in olive oil, thyme, salt and pepper and roast for 30 minutes or until golden and soft.

• 3 Peel the garlic and place in a pot together with the cauliflower and onion flowers.

• 4 Pour the water over the vegetables, add the oats and bring to a boil.

• Transfer to a low heat, cover and cook for about 20 minutes.

• 6 Crushes using a rod blender to a smooth texture.

  Taste and adjust seasoning.

• 7 If desired, add Parmesan when serving.

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Tags

• soup

• Soups

• cauliflower

• recipe

• Oatmeal