Roasted Cauliflower Soup with Red Pepper Purée
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Canmore's organic chef George prepared this soup in an easy 60-minute period. It is delicious and warm on a cool winter night. Roasting the cauliflower brings out the taste and the red pepper puree adds some great colour contrast.
Ingredients
  • 1 Tablespoon + optional 2 Tablespoons Butter
  • 1 Medium Onion, roughly chopped
  • ½ Teaspoon + Salt
  • 1 Clove Garlic, crushed
  • 1-2 Whole Cauliflower Heads, remove outer leaves and cut into florets
  • 2 Cups Chicken or Vegetable broth
  • ½ Teaspoon Ground White Pepper
  • ¼ Teaspoon Grated Nutmeg or Pickling Spice
  • 1 Cup Heavy Cream
  • 2 Tablespoons Parsley, finely chopped
  • 2 Whole Red Peppers
Instructions
  1. In a 375-400F oven, roast the cauliflower florets and whole red peppers for about 45 minutes.
  2. The cauliflower should be thoroughly cooked and the skin on the peppers should be blackened.
  3. Allow the peppers to cool slightly, remove the outer skin and the seeds.
  4. In a blender, purée the peppers.
  5. As you are roasting the veggies start melt 1 tablespoon of butter in a large stock pot on the stove.
  6. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes.
  7. Add garlic and cook until fragrant, about 1 minute.
  8. Add roasted cauliflower, stir to combine, cover and cook 3 minutes.
  9. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  10. Purée soup with a hand-held blender or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  11. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  12. Add cream and cook over medium-low heat until hot. Do not boil.
  13. Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 tablespoons butter and stir in parsley and roasted pepper coulis
  14. Serve soup hot, with a swirl of parsley butter
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2012/03/cooking-lesson-in-canmore