Roasted Cauliflower Soup
Packed with rich nutrients, cauliflower or cabbage flower are available throughout the year, however, they are at their best during winter months. The flower heads contain numerous health benefiting phtyo-nutrients such as indole-3-carbinol, sulforaphane etc., that help prevent prostate, ovarian and cervical cancers.
Fresh cauliflower is very low in calories and an excellent source of vitamin C; 100 g provides about 48 mg or 80% of daily recommended value.
We have been enjoying cooked or raw cauliflower on it’s own or mixed with other vegetables for a long time, so it may seem a bit, well, boring. I’m going to show you that in fact the unassuming cauliflower is an amazingly versatile veg, that you are going to fall in love with all over again!
See lots of easy, healthy recipes in the 2013 Spring Issue of EIEO – click here..
| Roasted Cauliflower Soup |
- 8 cups cauliflower florets (1 large head)
- 2 tsp olive oil
- 1/2 tsp sea salt
- Cooking spray
- 4 slices prosciutto, chopped (optional)
- 1 Tbsp butter
- 3/4 sweet onion, chopped
- 4 garlic cloves, chopped
- 4 cups chicken stock
- 1 cup water
- 1/2 cup 10% cream (or milk)
- 1/4 cup fresh parsley, chopped
- 3 Tbsp pumpkin seeds
- Preheat oven to 450º F.
- Spread cauliflower florets on a parchment-lined baking sheet. Drizzle with olive oil, toss. Sprinkle with sea salt; bake for 30 minutes, stirring once.
- Heat a Dutch oven over medium heat. Coat pan with cooking spray. Sauté prosciutto for 3 minutes until crisp. Remove; drain on paper towel.
- Melt butter in same pan. Add onion and garlic and sauté for about
- minutes, stirring occasionally. Add cauliflower, stock, water; bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from heat and add cream.
- Add in batches to blender and pureé until smooth. Salt and pepper to taste.
- To serve, ladle into bowl, garnished with a bit of the prosciutto, a sprinkle of pumpkin seeds and chopped parsley.
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