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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 tbsp of oil
  • A few sprigs of rosemary
    • For the Broth:
  • 400 ml vegetable soup (or water, if you don’t have vegetable soup)
    • For Serving:
  • Fried bread (optional)
  • Garlic (optional)
Instructions
  1. 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. 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. 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. 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. 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/