Do not let the unfortunate colouring of this soup dissuade you!
The key to making this soup tasty and satisfying is not skimping on the seasoning. The amounts I listed in the recipe are only starting points.
Plain cauliflower soup sounded way too dull to eat, or waste my time cooking. The solution? Start adding more ingredients! Carrots and sweet potatoes would not only add colour…but flavour. I also hoped that roasting the vegetables with a bit of olive oil and spices would add even more flavour. As a guide for temperatures and times, I used this recipe.
My main issue with soup, is that I prefer to chew my food, than slurp it. Since most cauliflower soup recipes I saw involved pureeing the entire soup, I knew I had to make a few more adjustments. I spared a few roasted vegetables from the food processor, and added them later to add crunch.
1 small head of cauliflower, chopped
1 small-medium sweet potato, diced
1 medium carrot, chopped
2 tsp garlic powder, and more
2 tsp onion powder, and more
2 tsp sage, and more
1/2 tsp chili powder
1 tsp thyme, and more
salt and pepper, and more
1 1/2 cups vegetable broth
Heat oven to 400oF. Arrange chopped cauliflower, carrot, and sweet potato evenly on a baking sheet sprayed with olive oil. Generously sprinkle garlic, onion, sage, chili, thyme, salt and pepper evenly over the vegetables, and mist with olive oil. Bake in oven for 40 minutes, or until vegetables are tender.
Set aside approximately a third of the vegetables.
Puree the rest of the roasted vegetables in a food processor, slowly adding a little of the vegetable broth. Pour pureed vegetables and the rest of the vegetable broth into a pot over medium high heat. Add more spices to your taste. Reduce by boiling, until most of the liquid has boiled off. Add the roasted vegetables that were set aside as garnish, and to add a little crunch and interest to the soup. Enjoy!