Created By: Chef Keith Snow
This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. This is a great soup on a cold winter night.
4 cups roasted cauliflower
1/2 cup roasted shallot
4 cups chicken broth, low sodium (or veggie broth if preferred)
1/4 cup organic heavy cream
1 tablespoon extra virgin olive oil
1/2 cup carrot, diced
1 teaspoons herbs de provence
kosher salt to taste
black pepper to taste
1 teaspoon fresh chives
1. In a heavy soup pot over medium heat add oil, carrots, roasted shallots and herbs de provence. Saute for 5 minutes.
2. Add cauliflower, broth and cream. Cook for 20 minutes.
3. Puree soup with an immersion blender or food processor until smooth.
4. Garnish with snipped fresh chives.
Chef’s Note: This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. See recipe on how to roast cauliflower below or watch video in the player above.