Creamy, comforting and taste full ofThis roasted cauliflower soup past Culinary column and main chef Paul Watters is a perfect beginner or light head.
Adding lemon pepper gives it a zesty lift, while roasted images increase texture and depth. Ideal for cozy evenings, stylish lunch or impressive guests with a little effort.
Here, Paul shares his recipe step by step into this stylish but easy food at home.
Ingredients:
- 2 cloves of garlic, crushed
- 5 tablespoons of rapeseed oil
- Salt and lemon pepper (widely available in most supermarkets)
- 1 big onion, cubes
- 6 cups of chicken or vegetable store
- 1 teaspoon of dried sticker
- 1 cup of double cream
- 2 big cauliflower ends, cut into floret (reserve a few for decoratives)
Method:
- Heat the oven 180 ° C (350 ° F).
- Throw the cauliflower florets in a large bowl with small rapeseed oil, salt and lemon pepper. Spread on the baking tray and bake 35 minutesor until golden and affectionate. Place a few florets aside.
- In the meantime, heat the remaining rapeseed oil in a large saucepan over medium heat. Add the onion, garlic and dried sticker. Cook about 5-7 minutesor until soft and fragrant.
- Pour in storage and boil. Reduce heat and boil with 5 minutes.
- Add roasted cauliflower (except for the decorative) and the grave to another 10 minutes.
- Blitz soup with a hand blender until smooth. Mix the double cream and adjust the spice with salt and pepper to taste. If it is too thick, loose water.
- For serving, carries to bowls, at the top with a few reserved Florella, sprinkle with lemon pepper and decorate your favorite herb – parsley or chives work beautifully.
Tip:
This soup freezes well, so make the batch forward and enjoy the trouble -free comfort at any time.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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