Roasted Cauliflower Soup

Ingredients

              1 kg cauliflower, chopped into florets
            
              2 tbsp olive oil
            
              3 shallots, diced
            
              2 carrots, diced
            
              2 celery stalks, diced
            
              3 cloves garlic, minced
            
              1.5 litres vegetable stock
            
              1 tsp Vegemite (optional, for a umami boost)
            
              1 tsp ground cumin
            
              1 tsp ground coriander
            
              Fresh parsley, chopped (for garnish)
            
Salt
Pepper

Directions

              1. Preheat the Oven:
- Preheat your oven to 200°C (400°F).
            

              2. Roast the Cauliflower:
- Toss the cauliflower florets with 1 tbsp of olive oil,
              salt, and pepper.
- Spread them out on a baking sheet in a
              single layer.
- Roast in the preheated oven for 25-30
              minutes, or until the cauliflower is tender and slightly browned.
            

              3. Prepare the Mirepoix:
- While the cauliflower is roasting, heat the remaining 1
              tbsp of olive oil in a large pot over medium heat.
- Add the
              diced shallots, carrots, and celery to the pot.
- Cook,
              stirring occasionally, until the vegetables are softened and the
              shallots are slightly caramelized, about 8-10 minutes.
- Add
              the minced garlic, cumin, and coriander, and cook for another
              minute until fragrant.
            

              4. Combine and Simmer:
- Once the cauliflower is roasted, add it to the pot with
              the mirepoix.
- Pour in the vegetable stock and bring to a
              boil.
- Reduce the heat and let it simmer for 15-20 minutes
              to allow the flavors to meld together.
            

              5. Blend the Soup:
- Remove the pot from heat.
- Use an immersion blender
              to blend the soup until smooth. Alternatively, you can transfer
              the soup to a blender in batches and blend until smooth. Be
              careful with hot liquids.
- If the soup is too thick, add a
              bit more vegetable stock or water until you reach your desired
              consistency.
            

              6. Season and Finish:
- Stir in the tsp of Vegemite (if using) until fully
              dissolved.
- Taste and adjust seasoning with more salt and
              pepper if needed.
            

              7. Serve:
- Ladle the soup into bowls.
- Garnish with fresh
              parsley.
- Serve hot, with crusty bread on the side if
              desired.
            