{"id":139437,"date":"2021-06-25T07:35:47","date_gmt":"2021-06-25T07:35:47","guid":{"rendered":"https:\/\/www.regenesys.net\/reginsights\/?p=139437"},"modified":"2021-11-25T13:33:06","modified_gmt":"2021-11-25T13:33:06","slug":"roasted-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/www.regenesys.net\/reginsights\/roasted-cauliflower-soup","title":{"rendered":"Roasted Cauliflower Soup"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text single_style=””]This week Prabhakar Rampersadh has contributed this hearty vegan cauliflower soup. He says it\u2019s just the thing to chase the Covid<\/a> blues away on a cold winter\u2019s evening.<\/p>\n

Vegan roasted cauliflower soup with potatoes, lemon, and rosemary is simple to make, super satisfying, and so delicious. It\u2019s a healthy form of self-care. Prabhakar says this recipe will take about 15 minutes to prepare with a cooking time of one hour. The recipe is sufficient for between 4 – 6 servings.<\/p>\n

Ingredients:<\/h4>\n

1 large head of\u00a0cauliflower
\n0.5kg potatoes, scrubbed
\n2 medium yellow onions, papery skin removed
\n1-2 tablespoons fresh rosemary leaves
\n2 tablespoons olive oil
\nSea salt and ground black pepper, to taste
\n1 tablespoon fresh lemon juice
\n5-6 cups vegetable stock<\/p>\n

To jazz up the taste and eye appeal of your\u00a0soup, you will need the following:
\n– more olive oil
\n– croutons
\n– toasted and chopped nuts
\n– chopped leafy herbs
\n– balsamic reduction
\n– squeezes of lemon
\n– more ground black pepper<\/p>\n

Method:<\/h4>\n

Preheat the oven to 200\u00b0C. Remove the core from the\u00a0cauliflower\u00a0and chop it into rough florets. Place the florets into a 22 by 30 cm dish glass baking dish. Chop the potatoes into pieces about half the size of the\u00a0cauliflower\u00a0florets and toss them into the baking dish as well. Chop the onions into rough 2,5 – 3 cm pieces and toss them into the dish. It doesn’t matter if the onion layers stick to each other. Sprinkle the rosemary leaves over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, rosemary, and seasoning.<\/p>\n

Roast vegetables for about an hour, flipping and tossing them with a spatula\/spoon to promote even browning. When done, remove from the oven and pour the lemon juice over the hot vegetables Using your spatula, toss the vegetables with the lemon juice, scraping the yummy browned bits off the bottom.<\/p>\n

Once the vegetables are cool enough for you to handle, start blending them in batches with the vegetable stock. Pur\u00e9e until smooth and pour into a big\u00a0soup\u00a0pot. Continue blending in batches until you’ve used up all the ingredients. Heat the large pot full of pur\u00e9ed\u00a0soup\u00a0over medium heat until it comes to a boil. Add more stock or water to thin the\u00a0soup\u00a0out if necessary and adjust seasoning to taste. Serve hot with optional garnishes.<\/p>\n

NOTES<\/h6>\n

If you aren\u2019t using homemade stock, most definitely use a no-salt-added variety. For taste, it’s better to liberally salt the vegetables before you roast them, so being in control of this factor throughout is ideal.<\/p>\n

If you\u2019re avoiding extra carbohydrates, leave the potatoes out of the recipe and double up the cauliflower. And when you have made your version of Prabhakar\u2019s tasty vegan cauliflower soup, send us some photographs of you and your family enjoying it to RegInsights<\/a>! We\u2019d love to share your experience.<\/p>\n

Have you read:\u00a0<\/strong><\/em><\/h4>\n