Roasted Cauliflower and Corn Soup!!
Roasted Cauliflower and Corn Soup
A savory Summer Soup, full of summer ingredients that really you could enjoy all year long. This soup is so hearty yet light that it can be turned into a full dinner or served as a first course with something lighter to follow.
Summer Soup Recipe…
2 corn on the cob husk off
1 head of cauliflower cut into florets
1 yellow onion
2 1/2 cups chicken stock
1/ 1/2 cups half and half
1/4 tsp ground mustard
1/2 tsp white pepper
1 tsp garlic powder
1/4 tsp cumin
1/2 tsp red pepper flake
sea salt flakes (use a finishing salt)
1 serrano chilli diced
Pre Heat Oven to 425 degrees
Step 1: On a roasting sheet place place your cauliflower and corn, drizzle olive oil all over top and season with salt. Roast for 30 min.
Step 2: The last 5 minutes in the oven,start to sauté your onions. Using a dutch oven drizzle 2 tbsp of olive oil in and sauté onions until translucent.
Step 3. Take the veggies out of the oven. Using a knife take the corn off one cob and throw the kernels into the dutch oven along with the cauliflower florets and the onions. Using your wooden spoon break up the cauliflower a bit and stir the corn around.
Step 4: Add 2 more tbsp of olive oil to the Dutch oven, and all your spices. Stir until combined. then add your chicken stock and milk. Turn the heat up to a medium high and let the soup come to a boil. Once you see it bubbling, turn the heat down to medium low and let it simmer for 12-15 minutes.
Step 5: Using a blender, 2 cups at a time scoop the soup out and into the blender and blend until smooth. Can take up to 10 minutes.
Step 6: Transfer the soup back into the dutch oven and using a knife cut the corn off the cob and add it into the soup. Stir the kernels in and bring the ladle out because its ready to serve.
Step 7: To garnish, add a few basil leaves, small drizzle of olive oil and sprinkle of sea salt.
Step 8: ENJOY!!