Roasting the cauliflower and onion gives this soup such a special flavour but the cauliflower and onion can be directly cooked on the stove top for a milder taste. It’s also gluten free, no need to start the soup with a roux to thicken it, the cauliflower has a creamy, thick consistency when pureed and the soup reheats really well.
- 1 large cauliflower
- 1 large red onion
- Extra-virgin olive oil
- Kosher Salt
- Freshly Ground black pepper
- 3 cups chicken or vegetable stock
- 1 bay leaf
- 4 oz. goat cheese plus more for garnish
- Freshly ground nutmeg
Preheat the oven to 425F; line a baking sheet with parchment paper, set aside. Cut the cauliflower into florets and the onion into wedges, transfer to the baking sheet, drizzle a little olive oil, season with salt and freshly ground black pepper and toss with your hands. Bake for 10-15 minutes or until the cauliflower takes on a golden colour.
Transfer the cauliflower and onions to a pot along with a bay leaf, cover with chicken or vegetable stock and cook until the cauliflower is very tender. Remove the bay leaf and puree the soup using an immersion blender or let it cool slightly and puree in a blender or food processor. Mix in the goat cheese, add a dash of freshly grated nutmeg, adjust the seasoning, and add more liquid if necessary to give the soup the desired consistency. Garnish with goat cheese before serving.