Baked Cauliflower Soup

The taste will turn out brighter and richer if the vegetable is first baked in the oven, and then boiled. Lemon juice and nutmeg add piquancy.

Ingredients

• Cauliflower 800-900 g
• Olive oil 3 tbsp. spoons
• Salt taste
• Onion 1 piece
• Garlic 1-2 cloves
• Vegetable broth or water 1 l
• Butter 2 tbsp. spoons
• Freshly squeezed lemon juice 1 tbsp. a spoon
• Ground nutmeg ¼ h. Spoons
• Greens taste

Directions

1. Disassemble the cauliflower into inflorescences. Toss with 2 tablespoons of olive oil to coat the vegetable well and season with light salt.
2. Place the cabbage in a single layer on a parchment-lined baking sheet. Bake for about 25-30 minutes at 220 ° C. After half the time, gently turn over.
3. Time may vary depending on the size of the inflorescences.
4. When the cabbage is almost cooked, pour the remaining oil into a saucepan and heat over medium heat. Add chopped onion and sauté for 5-6 minutes.
5. Pass the garlic through a press, place in the same saucepan and cook for another 30 seconds.
6. Add cauliflower to the pot. Pour in broth and lightly salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
7. Several inflorescences can be left for decoration.
8. Remove soup from heat, add butter and blend with hand blender. Add lemon juice and nutmeg and beat again.
9. Pour the soup into bowls, garnish with the left inflorescences, sprinkle with herbs and serve.