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–+ servings

Turmeric Roasted Cauliflower and Potato Soup

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 medium head cauliflower, cut into florets
  • 2 medium russet potatoes, peeled and cubed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground turmeric
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped

fremgangsmåte
 

  • Preheat the oven to 425°F. Toss the cauliflower florets and potato cubes with 2 tablespoons olive oil, turmeric, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25 minutes until the edges turn golden.
  • While the vegetables roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
  • Stir in the minced garlic and cook for 1 minute more. Pour in the vegetable broth and bring the mixture to a simmer.
  • Add the roasted cauliflower and potatoes to the pot. Simmer everything together for 10 minutes.
  • Remove the pot from the heat. Stir in the lemon juice. Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
  • Ladle into bowls and sprinkle with the chopped parsley before serving.

merknader

Roast the vegetables on the top oven rack so they brown well without burning. If the finished soup seems too thick, stir in a little extra broth a splash at a time while blending. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Baking sheet, Large pot, Immersion blender