Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup Recipe
A delicious and wholesome soup perfect for light dinners
Vegetable soups are always a great choice of side for a meal. Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup can be served along a simple salad or sandwich or as a nice starter. The best way to bring in more flavors to the soup is by roasting the vegetables that is to be added in. When the vegetables are roasted with enough salt, spice and sweetness they intensify the flavors as they cook, which automatically results in a flavorful soup. Choice of vegetables is up to you, here we use cauliflower and carrot together. Evaporated milk intensifies the creaminess in the soup. Its a great soup for kids as the vegetables are completely pureed.
Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread.
Other recipes that you can try are:
15 M
20 M
35 M
4 Servings
Ingredients
- 1 Cauliflower (gobi) , head, cleaned, cut into large florets
- 3 Carrots (Gajjar) , peeled and cut into chunks
- 2 Stalks Celery , finely chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Butter (Salted)
- 1 Onion , cut into large dice
- 3 cloves Garlic , thinly sliced
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Paprika powder
- 1/4 teaspoon Red Chilli flakes
- 1 teaspoon Palm sugar
- 2 cups Vegetable stock
- 1/2 cup Milk , evaporated
- Salt and Pepper , to taste
How to make Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup Recipe
To start making Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup, preheat the oven to 200 C.
Line the baking tray with foil. Toss the cauliflower and carrot with olive oil, generous amount of salt and pepper along with palm sugar. Spread them out on the prepared baking tray and roast them in the preheated oven until golden brown turning once.This might take 25 to 30 minutes.
Once the Cauliflower and Carrots are roasted, remove from the oven and keep aside.
Meanwhile heat the butter in a soup pot over medium high heat. Add the onion, celery and cook until softened. Add the garlic and cook until fragrant for a few seconds.
Add the ground cumin, paprika, red pepper flakes, roasted vegetables and stir for couple of minutes. Finally add the broth and bring to boil. Let it simmer for about 5 minutes to blend in the flavors.
Next we will work in batches; transfer the vegetable mixture to a blender. Puree until smooth. Pour the pureed Cauliflower and Carrot puree into the soup pot. Stir in the evaporated milk powder.
Add water if necessary to thin the consistency of the roasted Cauliflower and Carrot soup. Check for salt and pepper and adjust to suit your taste. Heat through and serve hot.
Serve the Roasted Cauliflower, Celery And Carrot Creamy Vegetable Soup as a wholesome weeknight dinner along with warm garlic bread.
