These days we don’t eat rice on Sundays and so I am constantly on the look-out for recipes which we eat, mostly western dishes. One weekend, with an almost bare fridge, I decided to make a cauliflower and potato soup and decided to kick it up a notch by roasting the cauliflower first.
The soup was incredibly creamy and so filling. It also seemed to me to have a slight taste of mushroom soup and this was corroborated by BB & GG who loved it! I will be making this again and this will be added to my repertoire.
Roasted Cauliflower and Potato Soup
Ingredients:
- 1 head cauliflower, cut into florets and kept aside
- 1 large potato, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium sized onion, chopped
- 5-6 garlic cloves
- 10-12 cashew nuts
- Salt and Pepper to taste
- 1 tbsp butter
- 2-3 tbsps Olive oil
Method:
- Preheat your oven to 200 degrees celcius.
- Line a large tray with either baking paper or aluminium foil and spread the chopped cauliflower in it. Drizzle about a tbsp of olive oil and then some salt and pepper and mix well. Pop it into the oven to roast for about 20-25 minutes or until the cauliflowers start to brown. Remove and keep aside.
- Heat the balance oil and butter in a large saucepan and when warm, add the galic cloves. When the garlic starts to brown, add the cashew nuts and stir for a few minutes.
- Then add the chopped onions and stir until the onions are translucent.
- At that point, add the chopped potatoes, some salt and cook covered until the potatoes are done, stirring every few minutes.
- Let everything cool down and then blend it to a smooth paste in a blender. This works best with a proper blender and an immersion blender may not make it as creamy as we want it to be.
- Once it is smooth and creamy, bring this back to the saucepan and bring to a boil. Season as needed with salt and pepper and serve hot with bread croutons.
