Roasted Cauliflower Soup

The spring was a bit interrupted here this weekend, by massive amounts of ice and hail. Not at all what I had expected - and unfortunately I was in Gothenburg, wearing my lovely flowered spring coat and suede shoes. Well. That happens.

This soup is more wintery than springy, in my opinion. Roasting the cauliflower before it goes into the soup is really lovely, it adds a lot of flavor and makes for a much more interesting soup.

Serve with some good bread, and enjoy!

Roasted Cauliflower Soup
Serves 3-4

1 medium cauliflower
olive oil
1 yellow onion
2 cloves of garlic
2 medium potatoes
500 ml stock (vegetable or chicken)
500 ml water
3/4 tbsp cream
salt, cayenne pepper

Heat the oven to 175°C. Divide the cauliflower into florets, and put in an oven proof pan. Drizzle with some olive oil and toss to coat. Cut the onion into wedges, and wrap in a bit of foil with the cloves of garlic. Put the foil packet in the same pan as the cauliflower, and bake for about 30-45 minutes or until the cauliflower is soft.

Move the cauliflower, onion and garlic to a large pot. Dice the potatoes and add them. Cover with stock and water, and let simmer on medium heat until the potatoes are completely soft. It will take 20-30 minutes. Use a handheld blender to mix the soup until smooth. Add cream, and season with salt and cayenne pepper.

Recipe in Swedish:
Blomkålssoppa