White vegetable soup

Ingredients for 4 servings:

• 1 head of cauliflower
• 1 onion(s)
• 1 bulb(s) garlic
• 2 tbsp olive oil
• Sea salt, coarse
• 1 small can of white beans, drained
• 500 ml vegetable broth, homemade
• salt and pepper
• 4 dashes olive oil or chili oil or 4 pinch(s) smoked paprika powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

White Velvet Soup a la My New Roots

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Wash the cauliflower, cut it into florets, and place it on a baking sheet lined with parchment paper. Peel the garlic and add the whole cloves to the cauliflower on the baking sheet. Peel the onions, cut them into wedges, chop them, and add them to the baking sheet. Drizzle everything with olive oil and season with coarse sea salt. Bake in the oven for about 30 minutes, until the vegetables begin to caramelize and the cauliflower is tender. Remove from the oven and let cool slightly. Place the drained white beans, the roasted vegetables, and the broth in a saucepan and puree. You can also use a blender, working in several batches if necessary. Blend everything until smooth and creamy. If it’s still too thick, add more broth. Heat a little longer if necessary and season with salt and pepper. Serve with a drizzle of olive oil, chili oil, or smoked paprika. Tip: You can also use dried white beans. Then soak them and, if you like, add the soaking water to the soup.