Roasted Cauliflower Soup with Whole Wheat Croutons and Poppy Seeds
Cauliflower soup or zuppa di cavolfiore is a rustic dish commonly eaten during the winter months in Italy. There are endless preparations for this classic soup, but most recipes utilize just a handful of genuine ingredients with the occasional addition of heavy cream or various cheeses to add depth and flavor.
Although white cauliflower is commonly found in supermarkets, green, orange and violet cauliflower are cultivated throughout Italy, especially in Sicily, and can be found in Italian farmer markets or at organic shops. The cavolfiore viola or violet cauliflower contains antioxidant anthocyanins, which are also found in red cabbage, blueberries and red wine. For this recipe, any variety of cauliflower may be used.
Serves: 4
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Wash the cauliflower. Discard the leaves and stems and cut into florets. Line them in a single layer on the baking sheet and drizzle 1 tablespoon of extra virgin olive oil on top followed by a couple pinches of salt; stir. Roast for 15-20 minutes or until the florets are slightly golden.
In the meantime, add the onions to a medium sized pot with a drizzle of extra virgin olive oil and cook on medium low heat for about 10 minutes.
When the cauliflower is ready, add it to the pot along with 2 cups of vegetable broth. Crumble in the feta and simmer for 10 minutes. Let the soup cool, then blend in batches in a blender. Alternatively, you can immediately blend the soup with a handheld immersion mixer. Use the remaining cup of broth to regulate the desired consistency. Pour the soup back into the pot and reheat before serving.
For the croutons, simply cube the bread and sauté them in a skillet with a drizzle of extra virgin olive oil over medium heat. Remove the skillet from the heat when they are golden and crispy.
Serve the soup with the croutons and a few pinches of poppy seeds. Buon appetito!
