Creamy Cauliflower Soup With Paprika Oil Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the cauliflower into florets and place them on a baking sheet.
• STEP 3.Drizzle the cauliflower with olive oil and sprinkle with salt and pepper.
• STEP 4.Roast the cauliflower in the preheated oven for about 25-30 minutes, or until golden and tender.
• STEP 5.In a large pot, heat olive oil over medium heat.
• STEP 6.Add the chopped onions and garlic to the pot and sauté until they are soft and translucent.
• STEP 7.Add the roasted cauliflower to the pot and pour in the vegetable broth.
• STEP 8.Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
• STEP 9.Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
• STEP 10.In a small bowl, mix together paprika and olive oil to make the paprika oil.
• STEP 11.Serve the creamy cauliflower soup hot, drizzled with the paprika oil.

Cooking Tips

• You can add other roasted vegetables like carrots or parsnips to the soup for added flavor and texture.
• Garnish the soup with fresh herbs like parsley or chives for a pop of color and freshness.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• To reheat the soup, gently warm it on the stovetop over low heat, stirring occasionally.
• Serve the creamy cauliflower soup with crusty bread or a side salad for a complete meal.