The other day I had an amazing Roasted Cauliflower Soup from my local bakery. It was so good, yes, it inspired me to attempt a recreation at home. I have made Roasted Cauliflower Soup before, but with cheese. What can I say, it was NOT a favorite and somehow, I wished I had just roasted the cauliflower added some Parmesan cheese and eaten it, end of production. But this Roasted Cauliflower Soup had more layers of flavor. There was fennel and lemon, so clean tasting and like most soup it was filling and satisfying. Once again I went on a recipe search with Google, trying to pin point what I thought I had tasted. Combining a few different recipes I developed a KEEPER of my own. The Roasted Cauliflower Soup I had from my bakery was made with vegetable broth, however, I just happened to have some homemade chicken broth on hand. **HUGE chicken broth tip here! I have been reading and cooking out of “French Roots” by Jean-Pierre Moulle and Denise Lurton Moulle. When making chicken broth I have always made it starting with a raw chicken. In “French Roots” Jean-Pierre advises to take the leftover roasted chicken carcass add onion, bay leaves, thyme and water to a large stock pot and simmer for about one hour. Easy and delicious chicken broth!!
- 1 large head cauliflower, cut into small florets
- 2 small to medium fennel bulbs, cored and quartered
- 2 apples, peeled, cored and quartered
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth, homemade if possible
- 1- 14 oz. can garbanzo beans, drained and rinsed
- 3 lemons, juiced - or to taste
- Italian parsley, chopped
- Preheat oven to 425 F
- Line a large baking sheet with parchment paper. In a large bowl combine cauliflower, fennel and apple. Toss with 2 tablespoons extra virgin olive oil. Spread the vegetable/fruit mixture on the lined baking sheet in a single layer, salt and pepper the mixture. Roast for 25 minutes. Stir and turn mixture after 15 minutes.
- Meanwhile, in a large pot add 2 tablespoons extra virgin olive oil and heat over medium high heat. Add the onions cooking until translucent about 5 minutes. Add garlic and saute for another 1-2 minutes. Add roasted cauliflower, fennel and apples, chicken broth, and garbanzo beans to the pot with onions and garlic. Bring to a boil then reduce heat to simmer for about 10 minutes. Cool slightly and then puree in blender. Return puree to pot and warm thoroughly.
- To serve sprinkle with dukkah and parsley.
Dukkah is a Middle Eastern nut and spice blend. I purchased mine at Trader Joes. I also use it on eggs, vegetables and pasta dishes.