Cauliflower Soup With Brown Butter Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the cauliflower into florets and toss them with olive oil, salt, and pepper.
• STEP 3.Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
• STEP 4.In a large pot, melt the butter over medium heat. Cook until the butter turns brown and develops a nutty aroma.
• STEP 5.Add the onion and garlic to the pot and cook until softened.
• STEP 6.Add the roasted cauliflower to the pot and stir to combine.
• STEP 7.Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes.
• STEP 8.Using an immersion blender, puree the soup until smooth and creamy.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the soup hot, garnished with a drizzle of brown butter and some freshly chopped parsley.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Roasting the cauliflower before adding it to the soup adds a depth of flavor.
• Be careful when browning the butter, as it can quickly go from browned to burnt.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup.

Storage and Serving

• This cauliflower soup can be served as a starter or a main course.
• Garnish the soup with a drizzle of brown butter and some freshly chopped parsley for added flavor and presentation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.