Creamy Roasted Cauliflower And Artichoke Soup Recipes

Steps:

• In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

Steps:

• Preheat oven to 425 degrees.
• Wash cauliflower then cut into flowerets.
• In a large bowl toss cauliflower with enough olive oil to lightly coat all the pieces then spread them out in a single layer on a rimmed baking sheet.
• Place cauliflower in a preheated 425 degree oven and roast, turning pieces occasionally until almost tender (between 20-30 minutes)
• Remove cauliflower pieces to a bowl with tongs; set aside. There should be some olive oil left on the baking sheet. Very carefully pour the leftover oil into a soup pot or dutch oven.
• Add minced garlic to the oil in the pot and sauté over medium heat until just golden.
• Add cauliflower, artichoke hearts and vegetable stock to the pot and bring to a boil. Turn heat way down and simmer for a few minutes until cauliflower is fully tender (check with fork).
• Remove pot from heat and let cool slightly. Puree the soup until smooth using a food processor, blender, or immersion blender. Return to pot.
• Gently reheat soup then add one cup of light cream, zest of one lemon (not juice), crushed thyme, and lots of salt and fresh ground pepper to taste. Soup can be thinned with extra broth or water if desired. Remove from heat when soup is heated through again.
• Enjoy!

Steps:

• Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
• Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
• Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
• Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
• Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.