Roasted Cauliflower & Corn Soup
This soup is the perfect combination of creamy, flavorful and filling together in soup form. It's a perfect meal for lunchtime or as a first course to your dinner.
Equipment
- Blender
- Soup pot
- Baking Sheet
Ingredients
- 4-5 corn on the cob, husked, kernels removed from cob
- 1 cauliflower, cut into florets
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tspn Italian seasoning
- 1 tspn garlic powder
- 1 tspn onion powder
- salt and pepper, to taste
- 2 cups vegetable both
- 1.5 cups half-n-half (or coconut milk)
Instructions
- Preheat oven to 400 degrees.
- Place the cauliflower and corn on a large baking sheet. Toss with the olive oil, balsamic vinegar, seasonings and salt and pepper.
- Roast veggies for approximately 30 minutes, until charred in places (but not burnt).
- Remove veggies from oven, let cool and add to the blender along with small amounts of veggie broth and half-n-half to desired thickness and taste. You may have to do this in a couple of stages depending upon your blender size. (NOTE: Reserve a couple of tablespoons of the veggies for garnish on top of soup.)
- Blend until smooth, then transfer to a pot. Heat soup thoroughly and add more broth or half-n-half as needed. Add more seasonings, to reach your desired taste.
- Enjoy!