Roasted Cauliflower Soup with Smoked Chilli
Smoked chilli gives mild cauliflower a welcome depth of flavour. Cauliflower, with its tender texture and delicately sweet taste, lends itself perfectly to the intensity of smoky chili. The latter brings a subtle warmth, with smoky and slightly earthy undertones that contrast beautifully with the neutrality of the cauliflower.
This combination is perfect for adding a touch of character and warmth to your dishes while remaining balanced. For spice lovers, it’s a combination that awakens the senses and makes cauliflower a much more captivating vegetable than usual.
The following recipe will warm up your fall evenings!
Ingredients:
1 small cauliflower
1 onion
1 liter of vegetable stock
1 teaspoon smoked chili pepper Chipotle
10 cl of liquid cream
Salt, pepper
Chopped chives for garnish
Preparation:
Preheat the oven to 180°C. Cut the cauliflower into florets and roast on a baking sheet with a drizzle of olive oil for 25 minutes.
In a saucepan, brown the onion, then add the roasted cauliflower and the vegetable stock.
Let simmer for 15 minutes, then blend the soup.
Add the chipotle and liquid cream. Salt and pepper to taste.
Serve with chopped chives to add a fresh touch.
