I’m always looking for new healthy recipes that can become staples in my reportoire. I often times resort to soups and stews because they’re relatively easy and are great for work lunches. I decided on this roasted cauliflower soup last week, but I wanted to heighten the flavor with jalapeno-infused olive oil and scallions.
Roasted Cauliflower Soup recipe:
2 heads cauliflower broken into florets
olive oil cooking spray
1/4 cup jalapeno infused olive oil (or flavor infused oo of your choice)
5 cloves garlic, chopped
1 large onion, chopped
5 cups vegetable broth
scallions (optional but highly recommend as it adds extra crunch and flavor)
salt and black pepper to taste
1.) Place cauliflower florets in warm salted water for 20 minutes to allow to soften. Drain well and place on a sheet of aluminum foil on a baking sheet. Spray olive oil evenly on the cauliflower.
2.) Preheat oven to 400 degrees and broil cauliflower 20 to 30 minutes until browned.
3.) Heat jalapeno infused olive oil in a large soup pot and cook onion for about 5 minutes until translucent. Add in garlic and cauliflower. Pour in vegetable broth, season with salt and black pepper and simmer about 30 minutes. Blend soup in the pot with an immersion hand blender or use a food processor to blend.
Add chopped scallions, salt and pepper to taste.