Roasted cauliflower and sunchoke soup

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Roast those winter vegetables to make this velvety smooth soup!

Yields 6-8

Ingredients

  • 1 head cauliflower (approx 1lb/ 450g)
  • 3-4 sunchokes (approximately 250g)
  • 1 large onion (250g)
  • 4 cloves garlic
  • fresh thyme leaves from approximately 3 sprigs (small branches, around 3” long)
  • 2 tablespoons olive oil
  • salt and pepper
  • 250mls (1 cup) chicken or vegetable stock (extra as required to achieve the consistency you prefer)
  • 250mls (1 cup) milk
  • fresh thyme to garnish

Directions

  1. Pre-heat oven to 375˚F.
  2. Wash the sunchokes.
  3. Chop the sunchokes and cauliflower into similar-sized cubes.
  4. Roughly chop the onion and garlic.
  5. Place vegetables and thyme leaves in a large bowl and drizzle with olive oil, salt and pepper, tossing well to coat.
  6. Spread the vegetables in a single layer on a parchment-lined baking sheet.
  7. Roast at 375˚F for approximately 35-45 minutes until they are just starting to caramelize. The vegetables should be “fork mashable” at this stage.
  8. Remove from oven and cool slightly.
  9. Meanwhile, gently heat the milk and vegetable stock in a large pot over medium-high heat.
  10. Add the vegetables and simmer for around 8 minutes.
  11. Remove from heat and allow to cool slightly.
  12. Use an immersion blender to purée the soup.
  13. Serve with a sprinkle of fresh thyme.

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