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This soup is so rich with nutty flavour from the roasting process. The chimichurri is the perfect anecdote with its hit of acid. If you want to skip the roasting process, you could totally do that as well!
Ingredients
- 4 tbsp. olive oil, divided
- 1 head of cauliflower, roughly chopped
- salt and pepper, to taste
- 2 shallots, chopped
- 2 garlic cloves, crushed
- 1 medium potato, shredded
- 4 C. chicken broth (note: this soup comes out pretty thick. If you aren't a fan, you can easily thin it out with more chicken broth, or by adding more milk at the end)
- 3 sprigs of thyme
- 1 bay leaf
- 1.5 C. whole milk
- 1.5 tsp. nutmeg
- Chimichurri, for garnish (see recipe below)
Directions
Preheat your oven to 400°F.
Place chopped cauliflower in a large bowl, and season with 2 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, until the cauliflower is golden brown.
In a large saucepan over medium heat, heat the remaining olive oil. Add shallot and garlic. Sautee, stirring often, until shallots are soft and transclucent.
Add the cauliflower, chicken stock, thyme, bay leaf and potato. Let simmer for 10-15 minutes.
Remove thyme and bay leaf. Place the soup mixture in a blender, and blend until very smooth and creamy. Return soup to the pot.
Add nutmeg and milk. Stir to combine. Season with salt and pepper as needed.
Serve with chimichurri, and smoked chedder grilled cheese croutons if desired. You can also add 1 cup of shredded smoked cheddar to the soup for extra flavour!
Chimichurri Sauce
I got the basics of this recipe from Bon Appetit, and it's delicious. I changed it up slightly here, but the original recipe is awesome.
Ingredients
- 1 shallot, chopped
- 1 serrano pepper, chopped
- 3–4 garlic cloves, sliced
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ½ cup red wine vinegar
- 1 tsp. kosher salt
- ¾ cup extra-virgin olive oil
Directions
Combine the shallot, the pepper, and the garlic in a food processor until finely chopped. Add the cilantro, parsley and organo to the mix, and finely chop the herbs as well.
Remove herbs from the processor and place in a medium bowl. Add the red wine vinegar and salt.
Slowly add the olive oil, whisking with a fork as you do so.
Drizzle the sauce over the cauliflower soup in bowls (or save for steak, or whatever, it's so fresh and a great condiment!).
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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