Roasting vegetables before making soup brings out a lovely sweet caramelised flavour. I have friends that don't enjoy eating cauliflower ask for seconds without realising what this is. The Thermomix makes a silky smooth soup and this recipe really highlights that.
Thermomix Roasted Pumpkin & Cauliflower Soup
Ingredients
- 400g cauliflower florets
- 400g butternut pumpkin cut in cubes
- 1 peeled and cubed onion
- 2 garlic cloves in their skins - (remove skins once finished roasting)
- 20g olive oil - (drizzle for baking)
- 20g TM vegetable stock
- 700g boiling water
- 1 teaspoon fresh or dried rosemary, leaves only
- grinds of black pepper
Instructions
- Roast in preheated 180°C oven, pumpkin, cauliflower, onion and garlic with a drizzle of olive oil in a baking pan for 40 mins. Stirring vegetables at the 30 min mark and removing cauliflower if starting to colour.
- Add roasted vegetables to TM bowl 10 sec / speed 8.
- Add boiled water, stock concentrate, rosemary and pepper and cook 8 mins / 100° / speed 2.
- Purée carefully by increasing the speed slowly 1 min / speed 9.
PLEASE REFER TO YOUR THERMOMIX MANUAL ON PUREEING HOT FOOD.
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Deb says
Yum, well worth the effort of roasting! The family love it :)
thermofun says
Thanks Deb - yes the roasting certainly adds a whole new level of flavours. :)