Roasted Cauliflower and Mushroom Soup

Name: Roasted Cauliflower and Mushroom Soup - Ludmila I.
Ingredients: grape seed oil (coconut; olive; etc.) 1/4 teaspoon herbs de Provence (or other flavors to taste and desired quantity) salt and pepper to taste and if necessary a little garlic powder 1.5-2 liters vegetable soup (homemade or store-bo

Soups - Roasted Cauliflower and Mushroom Soup by Ludmila I. - Recipia

Cauliflower, a versatile and healthy ingredient, is the star of today's recipe. We start by carefully washing the cauliflower, ensuring that we remove any impurities. Once the cauliflower is clean, we break it into smaller florets. If we notice that some florets are too large, we can cut them in halves or quarters so that they cook evenly. After we finish preparing the cauliflower, we drain it well and place it in a bowl, setting it aside for the moment. In a small cup, we add herbs de Provence, but feel free to use any spice mix that delights you. We sprinkle a little salt and pepper, then add garlic powder to taste. Over these spices, we pour a few tablespoons of quality oil, about five, which will help flavor the cauliflower. Meanwhile, we preheat the oven to 200°C (about 400°F) and arrange the cauliflower florets on a baking tray. We drizzle the cauliflower with the oil and spice mixture, ensuring that each floret is evenly coated. We arrange the cauliflower in a single layer and place it in the oven. In the meantime, we focus on the vegetables. We start by washing, peeling, and finely chopping them. We slice the carrots, and the parsley and parsnips are cut into thin slices; if they are thicker, we cut them in halves or quarters before slicing. The onion, celery, and bell pepper are peeled and diced, and the mushrooms, after washing, are peeled if we prefer, and sliced. We sprinkle a little lemon juice over the mushrooms to prevent oxidation. In a larger pot, we put about 5-6 tablespoons of oil and add the onion, which we sauté until it becomes transparent. Then, we add the carrot, parsley, celery, parsnip, and bell pepper, mixing them well in the oil. We add a little vegetable broth and let everything simmer for two or three minutes, after which we add the mushrooms. We continue to simmer the mixture, adding the rest of the vegetable broth. If the broth seems too thick, feel free to add a little water. We let it come to a boil, taste, and adjust with salt and pepper to preference. After about ten minutes from adding the broth, we add the roasted cauliflower, letting everything simmer together for another five minutes. The vegetables should now be well cooked and full of flavor. We serve the soup in bowls, optionally with sour cream on top, depending on everyone’s preferences. Finally, we can sprinkle a little chopped fresh parsley to add a touch of freshness. This recipe is not only delicious but also nutritious, making it perfect for a family meal. Enjoy your meal!

Ingredients

grape seed oil (coconut
olive
etc.) 1/4 teaspoon herbs de Provence (or other flavors to taste and desired quantity) salt and pepper to taste and if necessary a little garlic powder 1.5-2 liters vegetable soup (homemade or store-bo

Roasted Cauliflower and Mushroom Soup

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