Roasted Cauliflower Soup

Roasted Cauliflower Soup

 

Ingredients:

1 kg cauliflower

4 cloves garlic

1 medium onion

1 l chicken or vegetable broth

150 g mascarpone

1 dl cream

2 star anises

2 tbsp coriander seeds

3 bay leaves

OILI olive oil

Salt

Chilli

Sumac

Fresh coriander

 

Instructions:

1. Cut the cauliflower into florets. Heat a generous amount of OILI olive oil in a pot and roast the cauliflower until evenly golden brown.

2. Add the roughly chopped onion and garlic. Sauté for a moment until softened.

3. Wrap the star anise, coriander seeds, and bay leaves in cheesecloth or make a spice sachet. Add it to the pot.

4. Pour in the broth and, if needed, a little water until the vegetables are just covered.

5. Simmer over low heat until the cauliflower is completely soft.

6. Remove the spice sachet. Puree the soup until smooth with a blender or immersion blender.

7. Add mascarpone and cream. Season with salt if necessary and heat the soup until it just barely comes to a boil.

 

Serving:

Finish the soup with OILI olive oil, a pinch of sumac, fresh coriander, and a few slices of chili.

Serve with fresh white bread.