1. Get the vegetables ready:
Cut the cauliflower, onion, carrots, and potatoes into small, uniform pieces to cook them more quickly.
Cook the vegetables in a pan with a little oil.
In a big pot, warm one spoon of olive oil on medium heat. Put the diced onion in the pan and cook until it becomes clear, for approximately 5 minutes.
Put the carrots and potatoes in the pot and cook for 5 more minutes, stirring from time to time.
3. Include cauliflower and milk.
Put 300g of chopped cauliflower into the pot, then add 3 cups of milk. Mix together.
Add seasoning to the soup.
Add salt, black pepper, and thyme powder according to your taste. Mix thoroughly.
Make the soup.
Heat the mixture until it starts to boil gently, then lower the heat. Put a lid on the pot and let the soup cook gently for around 20 minutes, or until the vegetables are soft.
6. Cook the cauliflower topping in the oven.
While the soup is cooking, heat your oven to 200°C (400°F).
Mix the remaining cauliflower pieces with a little olive oil, salt, and pepper. Put them on a baking tray and bake for around 15-20 minutes, until they are golden brown and crispy.
Mix the soup.
Once the vegetables are soft, use a hand blender to make the soup smooth. If you like your soup to be thicker, blend only some of it and keep some pieces whole.
8. Season to taste:
Try the soup and add more seasoning if needed. Add more salt, pepper, or thyme if you want.
Waiter:
Put the soup in bowls and add the roasted cauliflower pieces on top for extra crunch and flavor.
Ways to serve.
Enjoy with crunchy bread or a small salad to make a full meal.
Add a little bit of olive oil or some fresh herbs like parsley or chives on top.
Tips for Cooking:
To make your soup richer, you can swap some of the milk for cream or a bit of butter.
If you don’t want to use dairy, you can replace the milk with a non-dairy option such as almond or coconut milk.
Cooking the cauliflower topping in the oven gives the soup a richer taste and a nice crunchy texture.
Benefits for your health:
Cauliflower is a healthy vegetable with few calories and lots of vitamin C, vitamin K, and antioxidants.
Carrots contain beta-carotene and fiber, which help with eye health and digestion.
Potatoes are a great way to get potassium and make a satisfying soup base.
Information about what you eat:
Suitable for vegetarians.
It can be made vegan by using plant-based milk.
Nutritional Information (Per Serving):
Calories: 200 calories
Carbs: 25 grams
Protein: 6 grams
Fat content: 8 grams
Fiber content: 4 grams
Storage: Keeping things.
Keep any extra food in a sealed container in the fridge for up to 3 days.
Warm up slowly on the stove or in the microwave before serving.
Reasons to enjoy this recipe:
Cozy and Creamy: This soup is thick and smooth, great for chilly weather.
Healthy and satisfying meal full of vegetables.
Simple to prepare: Basic ingredients and easy steps make this soup quick to cook.
Adaptable: Can be easily changed with the flavors or ingredients you like.
Final thoughts:
This delicious Cauliflower Soup with Roasted Cauliflower Topping combines a smooth texture and delicious flavors, ideal for enjoying on a cold day. If you want a warm meal for lunch or a light dinner, this soup will surely make you feel satisfied. Savor the extra crispiness and taste of roasted cauliflower on your dish for a truly unique experience!
