Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup Recipe
A vegetarian Continental recipe with cauliflower (gobi) - head, carrots (gajjar) - peeled and cut into chunks, stalks celery - finely chopped. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
20 steps- 1
To start making Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup, preheat the oven to 200 C
cauliflower (gobi) - head(1)stalks celery - finely chopped(2)vegetable stock(2 cups) - 2
Line the baking tray with foil
- 3
Toss the cauliflower and carrot with olive oil, generous amount of salt and pepper along with palm sugar
cauliflower (gobi) - head(1)extra virgin olive oil(1 tablespoon)palm sugar(1 teaspoon)salt and pepper - to taste - 4
Spread them out on the prepared baking tray and roast them in the preheated oven until golden brown turning once
- 5
This might take 25 to 30 minutes
- 6
Once the Cauliflower and Carrots are roasted, remove from the oven and keep aside
cauliflower (gobi) - head(1)carrots (gajjar) - peeled and cut into chunks(3) - 7
Meanwhile heat the butter in a soup pot over medium high heat
butter(1 tablespoon) - 8
Add the onion, celery and cook until softened
stalks celery - finely chopped(2)onion - cut into large dice(1) - 9
Add the garlic and cook until fragrant for a few seconds
cloves garlic - thinly sliced(3) - 10
Add the ground cumin, paprika, red pepper flakes, roasted vegetables and stir for couple of minutes
cumin powder (jeera)(1 teaspoon)paprika powder(1 teaspoon)red chilli flakes(1/4 teaspoon)vegetable stock(2 cups)salt and pepper - to taste - 11
Finally add the broth and bring to boil
- 12
Let it simmer for about 5 minutes to blend in the flavors
- 13
Next we will work in batches; transfer the vegetable mixture to a blender
vegetable stock(2 cups) - 14
Puree until smooth
- 15
Pour the pureed Cauliflower and Carrot puree into the soup pot
cauliflower (gobi) - head(1)carrots (gajjar) - peeled and cut into chunks(3)onion - cut into large dice(1) - 16
Stir in the evaporated milk powder
cumin powder (jeera)(1 teaspoon)paprika powder(1 teaspoon)milk - evaporated(1/2 cup) - 17
Add water if necessary to thin the consistency of the roasted Cauliflower and Carrot soup
cauliflower (gobi) - head(1) - 18
Check for salt and pepper and adjust to suit your taste
salt and pepper - to taste - 19
Heat through and serve hot
- 20
Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread
cauliflower (gobi) - head(1)stalks celery - finely chopped(2)cloves garlic - thinly sliced(3)vegetable stock(2 cups)
Rate this recipe
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Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup Recipe
A vegetarian Continental recipe with cauliflower (gobi) - head, carrots (gajjar) - peeled and cut into chunks, stalks celery - finely chopped. Ready in 35 min, serves 4.
Curated byLucas Dubois🇫🇷
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Directions
20 steps- 1
To start making Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup, preheat the oven to 200 C
cauliflower (gobi) - head(1)stalks celery - finely chopped(2)vegetable stock(2 cups) - 2
Line the baking tray with foil
- 3
Toss the cauliflower and carrot with olive oil, generous amount of salt and pepper along with palm sugar
cauliflower (gobi) - head(1)extra virgin olive oil(1 tablespoon)palm sugar(1 teaspoon)salt and pepper - to taste - 4
Spread them out on the prepared baking tray and roast them in the preheated oven until golden brown turning once
- 5
This might take 25 to 30 minutes
- 6
Once the Cauliflower and Carrots are roasted, remove from the oven and keep aside
cauliflower (gobi) - head(1)carrots (gajjar) - peeled and cut into chunks(3) - 7
Meanwhile heat the butter in a soup pot over medium high heat
butter(1 tablespoon) - 8
Add the onion, celery and cook until softened
stalks celery - finely chopped(2)onion - cut into large dice(1) - 9
Add the garlic and cook until fragrant for a few seconds
cloves garlic - thinly sliced(3) - 10
Add the ground cumin, paprika, red pepper flakes, roasted vegetables and stir for couple of minutes
cumin powder (jeera)(1 teaspoon)paprika powder(1 teaspoon)red chilli flakes(1/4 teaspoon)vegetable stock(2 cups)salt and pepper - to taste - 11
Finally add the broth and bring to boil
- 12
Let it simmer for about 5 minutes to blend in the flavors
- 13
Next we will work in batches; transfer the vegetable mixture to a blender
vegetable stock(2 cups) - 14
Puree until smooth
- 15
Pour the pureed Cauliflower and Carrot puree into the soup pot
cauliflower (gobi) - head(1)carrots (gajjar) - peeled and cut into chunks(3)onion - cut into large dice(1) - 16
Stir in the evaporated milk powder
cumin powder (jeera)(1 teaspoon)paprika powder(1 teaspoon)milk - evaporated(1/2 cup) - 17
Add water if necessary to thin the consistency of the roasted Cauliflower and Carrot soup
cauliflower (gobi) - head(1) - 18
Check for salt and pepper and adjust to suit your taste
salt and pepper - to taste - 19
Heat through and serve hot
- 20
Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread
cauliflower (gobi) - head(1)stalks celery - finely chopped(2)cloves garlic - thinly sliced(3)vegetable stock(2 cups)
Rate this recipe
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