Caramelized Cauliflower Soup
By roasting the cauliflowers, we can really bring out the flavor for this savory and comforting soup recipe. This dish can serve as healthy alternative for starches such as rice and potatoes, with a low calorie content, and virtually no cholesterol.
-1 head cauliflower
-1 piece shallot, finely chopped
-1 clove garlic, finely minced
-1 cup vegetable stock
-¼ cup fresh thyme
-¼ cup toasted hazelnuts
-1 tablespoon white wine vinegar
-1 teaspoon fresh grated nutmeg
-extra virgin olive oil as needed
-salt to taste
-pepper to taste
Preheat an oven to 400 degrees Fahrenheit. Cut the cauliflowers into tiny 1-inch pieces then place in a baking sheet. Drizzle with olive oil, then roast in the oven for 30-45 minutes.
While waiting for the cauliflowers to roast, heat the olive oil in a saucepan then fry the shallots and garlic until they turn tender. Add the vegetable stock, thyme and vinegar then bring to a boil.
Once the broccoli is done roasting, mix with the liquid and let simmer for 5 minutes. Remove the soup from the heat then place in a food processor. Season with salt and pepper then blend until the soup becomes smooth.
Garnish with nutmeg and chopped hazelnuts, then serve with toasted bread.