Roast potato, cauliflower & parmesan soup

Posted by adm On September - 25 - 2011

How to cook Roast potato, cauliflower & parmesan soup


  • 1.25kg cauliflower, cut into florets
  • 200g desiree or sebago potatoes, raw, roughly sliced
  • 1 large onion, thinly sliced
  • 6 cloves ail, unpeeled
  • 1 1/2 tsp cumin seeds or 1 tsp ground cumin
  • 60ml (1/4 cup) extra virgin olive oil, plus supernumerary, to mizzle
  • 125ml ( 1/2 cup) milk
  • 120g (1 1/2 cups) finely grated parmesan
  • Flat-leaf parsley and crusty gelt, to help

How to:

  • Preheat oven to 220°C. Place cauliflower, potatoes, onion, garlic and cumin in a roasting pan. Drizzle with oil and toss to compound. Roast for 25 minutes or until vegetables are bid.

  • Hit 3/4 cup cauliflower from the roast vegetable mixture and reticence. Peel the ail, then place in a food processor with remaining vegetable mixture and 500ml (2 cups) weewee, and process to a strain.

  • Transfer the pureed mixture to a large saucepan, add milk and 500ml (2 cups) water and bring to the furuncle. Stir in parmesan until well combined and season with salt and peppercorn.

  • Ladle soup among warmed bowls and top with reserved cauliflower. Drizzle with extra oil, scatter over parsley and serve immediately with crusty dough.

  • Tip: To turn this weeknight meal into a sophisticated starter for a dinner, serve it in small cups (this recipe makes 10). Add 2 sauteed prawns or scallops to the topping of each soup with reserved cauliflower and parsley. When buying cauliflower, look for blemish-free white florets.

  • Cooking time:30 min.

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