Fasting Cauliflower Cream Soup | Supă cremă de conopidă de post
Ingredients
For the Soup:
For the Broth:
For Serving:
Instructions
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Prepare the Vegetables
- Preheat the oven to 200°C (392°F).
- Cut the cauliflower into small florets and place them in an oven-safe tray.
- Slice the onion and peel and slice the potatoes into larger chunks.
- Add the onion and potatoes to the tray with the cauliflower.
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Season the Vegetables
- Season the vegetables with salt, black pepper, and vegetable spices (if desired).
- If you like it spicy, add a few sprigs of hot pepper.
- Drizzle 2–3 tablespoons of oil over the vegetables and mix well with your hands.
- Sprinkle rosemary sprigs on top for flavor.
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Roast the Vegetables
- Place the tray in the oven and roast for 30–40 minutes, or until all vegetables are soft and slightly golden.
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Make the Soup
- Once roasted, transfer the vegetables to a saucepan.
- Add 400 ml of vegetable soup (or water) to the pot.
- Blend until smooth using an immersion blender or a standard blender.
- Adjust seasoning to taste if needed.
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Serve
- Serve the hot cauliflower cream soup with fried bread and garlic on the side for extra flavor.
• Ideal for fasting days — light, creamy, and satisfying. • Serve with crusty bread or garlic toast for a hearty finish.
