Roast Cauliflower Soup

Roast Cauliflower Soup

Jo’s Kitchen (via Instagram) is at it again - she’s created a divine roast cauliflower soup with croutons and Sticky Balsamic Premium Truffle… Read more to find out how you can make this yourself at home!

Winter is soup weather and there is nothing more cozy that a steamy bowl of homemade creamy roasted cauliflower soup with crunchy croutons and a drizzle of Sticky Balsamic Premium Truffle.

For this yummy soup I like to oven roast the cauliflower with a little olive oil, salt and pepper to create those delicious caramelisation flavours. I also caramelised the onions too, to build up the flavours in this healthy soup. Add some crunchy homemade croutons and a splash of Sticky Balsamic Premium Truffle and your taste buds will just love you while the soup warms your body.
To make this delicious soup you will need........
1 large head of cauliflower, cut into florets
3 tablespoons olive oil
1 Tablespoon of butter
1 large brown onion, diced
2 cloves garlic, crushed
1 L vegetable stock
1 cup thickened cream (I used Bulla Cooking Cream)
¼ teaspoon ground nutmeg
Sticky Balsamic Premium Truffle

Preheat the oven to 180 degrees celcius and line a baking tray with non-stick baking paper. Place cauliflower florets on the baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, turning half way. Keep a few roasted florets aside for decorating the soup.
In a large saucepan heat 1T olive oil and the butter, add onions and cook until nice and caramelised (around 10 mins) add garlic, cook for 30 seconds, add cauliflower and stock.
Bring to a simmer and cook covered for 30 minutes.
Allow soup to cool slightly and blend until smooth using a hand stick blender. Stir through cream and nutmeg and over low heat bring soup up to a simmer then turn off. This is to heat the cream.

Cut up 2 slices of stale bread into small squares. In a bowl combine 3T olive oil, 1 clove garlic, crushed and 1 teaspoon of your favourite mixed herbs. Coat the bread in the mix and bake in the oven until golden brown and crunchy.
Divide soup up between 4 bowls, decorate with a roasted cauliflower floret, some croutons and a drizzle of Sticky Balsamic Premium Truffle.

Enjoy this incredible, easy recipe by Jo’s Kitchen, and post your delicious food and recipes tagging #stickybalsamic so that we can share with everyone!

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