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Oven-roasted Cauliflower Soup

6 portions

Preparation Time: 15 min
Cooking Time: 35 min

Ingredients

8 cups 1 medium head of cauliflower 2 L
1 cup 1 carrot coarsly chopped 250 mL
1 tbsp Butter, melted 15 mL
1  Onion, chopped 1 
2  Garlic cloves, minced 2 
1 tsp Thyme leaves, dried 5 mL
1  Bay leaf 1 
4 cups No-salt-added or regular chicken or vegetable broth 1 L
1 tbsp Grainy Dijon mustard 15 mL
1 cup Milk 250 mL
  Freshly ground pepper  
  Salt (optional)  
1/4 cup Fresh dill, coarsely chopped 60 mL
  Ground sumac or coarsely grated lemon zest (optional)  

Instructions

Step 1
Preheat oven to 425°F (220°C). Break cauliflower into medium-size florets. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20 to 30 min, turning halfway through, until vegetables are tender. Remove about ½ cup (125 mL) florets. Cut into smaller pieces to garnish soup.

Step 2
Meanwhile, place onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 mL) broth. Simmer gently for 5 min until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7 to 10 min until vegetables are very tender. Stir in milk. Discard bay leaf.

Step 3
Cool soup slightly. Purée in batches until smooth. Return to saucepan. Season with pepper and salt if needed. Garnish with small cauliflower florets, dill and sumac or lemon zest.

Step 4

Tips

This is a hearty soup that can be thinned with additional milk to suit your taste.
 
Purée all the cauliflower, skip the dill and sumac, and sprinkle with shredded Cheddar cheese.
 
No thyme or grainy Dijon? Use dried basil or oregano leaves and regular Dijon.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 100
Fat / Lipides 4
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 128
Carbohydrates / Glucides 12
Fiber / Fibres 2.8
Sugars / Sucres
Protein Protéines 7
Vitamin A / Vitamine A
Vitamin C / Vitamine C
8
Calcium / Calcium
Iron / Fer
You’ll be surprised how roasting the vegetables brings out even more flavour in this soup.
Recipe provided by Dairy Farmers of Canada

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