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Roasted Carrot & Cauliflower Soup with Rosemary


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Ingredients

150 g

Roasted Carrot & Cauliflower Soup with Rosemary

  • 300 grams cauliflower florets, roughly chopped
  • 150 grams carrot, roughly chopped
  • 5 sprigs rosemary leaves
  • 1/2 teaspoon ground cumin, optional
  • olive oil, for roasting
  • 1 --- medium onion, quartered
  • 1-2 cloves garlic, peeled
  • 1-2 tablespoons TMX vegetable stock paste
  • 1 tablespoon olive oil
  • 700 grams water
  • pepper and salt, to taste
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Recipe's preparation

  1. Preheat fanforced oven 180 degrees C.

    Combine Cauliflower, Carrot, Rosemary & Ground Cumin with desired amount of olive oil in a mixing bowl. Toss to coat in the oil and transfer to a lined baking tray.

    Roast for approx 35 mins or until fragrant, cauliflower is golden brown and carrot is soft. once cooked transfer to bench to cool.

    Place garlic cloves and onion in TMX bowl and chop 3 seconds/speed 7, scrape sides of bowl.

    Add tbsp olive oil & saute 3 mins/VAROMA/ Speed 1

    Add Roasted Carrot, Cauliflower and Rosemary, Stock paste & water. Cook for 15 mins/ 100 degrees C/ speed 1

    Blend on speed 4 gradually increasing to speed 9 for 30-40 seconds or until smooth.

    Add pepper and salt & enjoy 

     

     

     

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Accessories you need

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Tip

this is a thick soup, add more water should you prefer a less dense consistency.

 

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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