Roasted Cauliflower or Broccoli Soup
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Total Steps
13
Ingredients
11
Tools Needed
5
Ingredients
- Kosher Salt
- Black Pepper, freshly cracked
- pinch Celery Seed
- 1 tablespoons Olive Oil
- 2 Large Shallots, peeled and chopped
- 3 cloves Garlic, peeled and chopped
- 2 cups Chicken Broth, low sodium
- 1 cup Water
- 1 head Cauliflower or Broccoli, cut into florets
- 1 tablespoons Olive Oil
- 1/2 tablespoons Unsalted Butter(optional)
Instructions
Step 1
Preheat oven to 400 degrees
Step 2
Toss vegetable florets in 1 Tbs. Olive Oil, salt, fresh cracked pepper, and celery seed
Step 3
Place on a sheet pan in a single layer, into preheated oven
Step 4
(While vegetable florets are roasting, prep your shallots and garlic)
Step 5
Set timer for about 12 minutes, turn over roasted vegetable florets
Step 6
Back in the oven for another 12 minutes, set your timer!
Step 7
Remove roasted veggies from oven, and set aside
Step 8
Sweat chopped Shallots and Garlic in 1 Tbs. Olive Oil and 1/2 Tbs. Unsalted Butter in a heavy bottomed pot, medium heat
Step 9
Cook until soft about 5 minutes. DO NOT BROWN! Add Roasted Veggies to the pot
Step 10
Add Chicken Broth and Water to the Shallot, Garlic, Veggies and bring to a boil
Step 11
Boil, then turn down to a simmer. Simmer for 5-7 minutes
Step 12
Puree in a blender, taste. You will find this to be so tasty, you won't need any additional seasoning.
Step 13
Serve!