Sacha NadeauThis soup is pretty much as easy as saying “ Bonjour!” You simply chop all the ingredients, roast them in the oven and then you reduce them in a puree. I don’t think there’s an easier soup recipe out there! Plus, it’s so good! Here is my easy cauliflower, red onion, thyme, and rosemary soup.
Bon appétit!
Easy cauliflower, red onion, thyme, and rosemary soup
6
Portions
5 minutes
Prep time
35 minutes
Cook time
—
Pause time
Freezer friendly | To go
Ingredients
To roast
1 large cauliflower
1 red onion
3 garlic cloves
1 branch of rosemary
1 branch of thyme
2 tbsp. of olive oil
Salt pepper
For the broth
5 cups of chicken broth
2 tsp. of butter
Preparation
- Preheat oven to 375F.
- Cut the cauliflower into florets and cut the red onion into quarters.
- On a baking tray lined with parchment paper add all the ingredients “TO ROAST”. Bake for 35 minutes, or until the cauliflower is soft and tender.
- In a blender, add the roasted vegetables and all the ingredients “FOR THE BROTH”. Blend until smooth and creamy.
- Serve warm.
Sacha Nadeau
Léa Nadeau
