I have a lot of leftover roasted cauliflower - how to turn it into a good tasting soup? Thanks, nt

  • Posted by: ntt2
  • February 23, 2017
  • 3076 views
  • 5 Comments

5 Comments

Nancy February 24, 2017
Many goood ideas.
Or, if you used an herb or spice blend on your roasted cauliflower, stay with and/or enhance that family of seasonings (e.g North African, Asian (southwest, subcontinent, southeast), in your soup.
 
hardlikearmour February 23, 2017
Try using it in place of broccoli in this soup: https://food52.com/recipes/38899-melissa-clark-s-seared-broccoli-and-potato-soup
 
inpatskitchen February 23, 2017
Do a recipe search on this site for "roasted cauliflower soup" and you'll find quite a few interesting recipes.
 
PieceOfLayerCake February 23, 2017
I agree with Em...I would start with a nice base, since soup is only as good as its foundation. Sauté onion, celery, a touch of garlic, spices (I like a bit of garam masala with cauliflower) herbs, etc. Then, add your cauliflower and blitz in a blender adding a bit of warm chicken/vegetable stock (or milk) to adjust for consistency. You can also enrich it with a bit of cream or crème fraîche at the end (or pass it around for dolloping. I like to finish earthy, creamy soups off with some chives, flaked salt, coarse pepper and a drizzle of olive oil. You could also keep back some of the cauliflower and crisp that up for a garnish.
 
Em February 23, 2017
Anything can become a soup with an immersion blender. If you don't have enough cauliflower to make enough soup, stick with beige vegetables for a pretty colored product: parsnips, potatoes, canned white beans, onions. I'd caramelize some onions or other allium and garlic, chop and cook your extra veggies, add leftover cauliflower, and add a good amount of cream or stock. Blend with immersion blender (or normal blender if you don't have one), adding liquid to desired consistency. Season with s+p aggressively, as well as sage or chives, depending on your preferred flavor.
 
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