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Fasting Cauliflower Cream Soup | Supă cremă de conopidă de post

Ingredients
    For the Soup:
  • 1 large cauliflower, cut into small florets
  • 1 large onion (or 2 small onions), sliced
  • 2-3 medium potatoes, peeled and cut into slices
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable spices (optional)
  • 2-3 sprigs of hot pepper (optional, for spice)
  • 2-3 tablespoons of oil
  • A few sprigs of rosemary
    • For the Broth:
  • 400 milliliters vegetable soup (or water, if you don’t have vegetable soup)
    • For Serving:
  • Fried bread (optional)
  • Garlic (optional)
Instructions
  1. Prepare the Vegetables
    1. Preheat the oven to 200°C (392°F).
    2. Cut the cauliflower into small florets and place them in an oven-safe tray.
    3. Slice the onion and peel and slice the potatoes into larger chunks.
    4. Add the onion and potatoes to the tray with the cauliflower.
  2. Season the Vegetables
    1. Season the vegetables with salt, black pepper, and vegetable spices (if desired).
    2. If you like it spicy, add a few sprigs of hot pepper.
    3. Drizzle 2–3 tablespoons of oil over the vegetables and mix well with your hands.
    4. Sprinkle rosemary sprigs on top for flavor.
  3. Roast the Vegetables
    1. Place the tray in the oven and roast for 30–40 minutes, or until all vegetables are soft and slightly golden.
  4. Make the Soup
    1. Once roasted, transfer the vegetables to a saucepan.
    2. Add 400 ml of vegetable soup (or water) to the pot.
    3. Blend until smooth using an immersion blender or a standard blender.
    4. Adjust seasoning to taste if needed.
  5. Serve
    1. 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.
Read it online: https://yummy.expert/recipe/fasting-cauliflower-cream-soup-supa-crema-de-conopida-de-post/