Roasted cauliflower soup with Gruyère

Prep time: 15 min
Total time: 55 min
Serves: 6

Roasted Cauliflower Soup with Gruyère

1 kg - cauliflower (one large head)
2 tbsp - canola oil
1 cup - white onion, chopped
1½ tsp - garlic, chopped
1/3 cup - celery, chopped
1 tbsp - flour
4 cups - cream
2 cups - milk
4 tbsp - Gruyère, grated
1 tbsp - green onion, sliced

Preheat the oven to 350F.

Cut the cauliflower into one-inch pieces (including the stalks). Toss with 1 tbsp canola oil and season with sea salt and freshly cracked pepper. Roast the cauliflower on a sheet pan for about 25 minutes until tender and golden brown. The darker the colour, the more roasted flavour you’ll get.

In a large pot over medium high heat add 1 tbsp canola oil, onions, garlic and celery. Sauté for a few minutes until soft. Dust the flour over mixture and sauté until the flour is lightly cooked. Add the roasted cauliflower, cream and milk and bring to a boil. Purée with an immersion blender until smooth and season to taste with sea salt and freshly cracked pepper. Bring soup back to a boil then simmer over low heat for 5 minutes.

Remove the soup from heat, add the grated Gruyère and green onions and stir until the cheese is melted.

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  • Cauliflower, White LARGE (ea)

    Price $3.49
  • Crisco Canola Oil (946ml)

    Price $5.49
  • Onion, White (approx 291g) (each)

    Price $0.38
  • Garlic, California (approx 52g per bulb) (each)

    Price $0.80
  • Celery, Stalk LARGE (ea)

    Price $2.49
  • Robin Hood All Purpose Flour (2.5kg)

    Price $5.99
  • Dairyland Whipping Cream 36% Old Fashioned (1L)

    Price $5.49
  • Dairyland 2% Milk (1L)

    Price $2.09
  • Emmi Le Gruyere (Switzerland) (kg)

    Price $59.90
  • Onion, Green (ea)

    Price $1.29
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