Quick, warming and vegan soup with oven-roasted cauliflower. A perfect dish for the whole family and with only a few ingredients and easy to make. Perfect also as an appetizer to the vegan Christmas menu.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6Servings
Calories 122kcal
Ingredients
30mlOlive oilor another high-heat oil
1000gCauliflowerwashed and cut into florets, equivalent to a medium-sized cauliflower
Preheat oven to 210 degrees and line baking sheet with baking paper or permanent baking mat.
Place cauliflower florets in a bowl, along with 2 tablespoons olive oil. Mix with your hands or a silicone spatula and spread evenly on the baking sheet.
30 ml Olive oil, 1000 g Cauliflower
Put in the oven and roast for 30 minutes .
Mix once towards the middle of the roasting time so that everything is roasted evenly.
Towards the end of the roasting time in the oven, heat large pot with frying oil.
15 ml Frying oil or other high heat oil
Add onion and garlic and sauté briefly while stirring.
1 Piece red onion
Add roasted cauliflower from the oven, vegetable broth, nutmeg, salt and pepper and simmer once for 5-10 minutes.
30 g Soup powder, 1000 ml Water, ¼ tbspn Nutmeg, ½ tbspn Salt, Pepper to taste
Puree finely with a hand blender or high-powered blender. TIP: To refine the soup, add oat cream or other vegetable cream to taste.
Oat cream
If you like the soup finer and more liquid add as much vegetable broth until the desired state is reached.
More vegetable broth to dilute according to taste
Pour into plates, garnish as desired, serve and enjoy!
Spelt roll, Spelt bread, Sourdough bread
Keeps airtight in the refrigerator for up to 5 days. Frozen up to 1 month.