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Roasted Cauliflower Soup with Grilled Cheese
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Roasted Cauliflower Soup with Grilled Cheese

1 hPara 4Nutri-Score C€€
de @butt.erhand47 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • cauliflower (cut into florets)Frutas y verduras1 pieza
  • garlic (head, halved crosswise)Frutas y verduras1 pieza
  • onion (peeled and quartered)Frutas y verduras1 pieza
  • olive oil (for roasting and cooking)Despensa45 ml
  • vegetable stockDespensa750 ml
  • heavy creamLácteos120 ml
  • parmesan (finely grated)Lácteos40 g
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g
  • butter (softened)Lácteos30 g
  • sandwich bread (slices)Panadería8 piezas
  • cheddar cheese (sliced or grated)Lácteos160 g

por ración

Nutrición

380kcal

Carbohidratos
33 g
Proteínas
13 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Olla
  • Batidora de mano
  • Sartén

paso a paso

Preparación

  1. Roast the cauliflower and garlic

    • Heat the oven and spread the cauliflower florets, onion and halved garlic head on a baking tray.
    • Drizzle with olive oil, season with salt and pepper and toss to coat.
    • Roast until deeply golden and tender.
    Paso 1

  2. Build the soup base

    • Squeeze the roasted garlic cloves out of their skins.
    • Transfer the roasted vegetables and garlic to a stockpot with the vegetable stock.
    • Bring to a gentle simmer.
    Paso 2

  3. Blend the soup

    • Blend the soup until completely smooth with an immersion blender.
    • Stir in the cream and grated parmesan, then taste and adjust the seasoning.
    Paso 3

  4. Make the grilled cheese

    • Butter one side of each bread slice.
    • Fill the slices with cheddar, buttered sides facing out.
    • Toast in a frying pan over medium heat until golden and the cheese is melted, flipping once.
    Paso 4

  5. Serve

    • Ladle the hot soup into bowls.
    • Cut the grilled cheese into triangles and serve alongside for dipping.
    Paso 5
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