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Roast potato, cauliflower and parmesan soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enhance flavors by roasting veggies before blending for a delicious winter soup.
Ingredients:
  • 1.25kg cauliflower, cut into florets
  • 200g desiree or sebago potatoes, peeled, roughly chopped
  • 1 large onion, thinly sliced
  • 6 cloves garlic, unpeeled
  • 1 1/2 tsp cumin seeds or 1 tsp ground cumin
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
  • 125ml ( 1/2 cup) milk
  • 120g (1 1/2 cups) finely grated parmesan
  • Flat-leaf parsley, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 220°C. Combine cauliflower, potatoes, onion, garlic, and cumin in a roasting pan. Drizzle with oil and mix well. Roast for 25 minutes until vegetables are tender.
  • Set aside 3/4 cup of cauliflower from the roast vegetable mixture. Peel the garlic, add it to a food processor with the rest of the vegetables, and 500ml (2 cups) water, then blend until smooth.
  • Pour your fragrant pureed mixture into a sizeable saucepan, mix in milk and 500ml (2 cups) water, and bring it to a boil. Blend in the parmesan until it melds beautifully, then season with salt and pepper.
  • Divide soup into warmed bowls and garnish with reserved cauliflower. Drizzle with extra oil, sprinkle parsley on top, and serve immediately with crusty bread.

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