Roasted cauliflower soup with brie and smoked paprika toasts

Recipe from: 27 June 2012

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 2
    cauliflower heads – cut into florets
  • 1
    large onion – cut into quarters
  • 2
    olive oil
  • 2
  • 1
    cube chicken stock
  • 2
    full-cream milk
  • 20
  • 1
    pinch of salt
  • black pepper to taste
  • 125
    brie cheese – cut into 6 pieces
  • smoked paprika to sprinkle over the soup


Preheat your oven to 180°C. Put cauliflower and onion in bowl. Coat with the olive oil.

Place on baking tray and bake in the oven for +- 25 – 30 minutes until browned.

Add the water and stock cube to a pot. Add the cauliflower and onion and simmer for about 20 minutes.

Add the milk and liquidize. It will have a nice thick consistency. Just add a bit of extra milk to thin if necessary.

Add the butter and season with salt and pepper. Taste and add more salt if needed.

Pour soup into bowls. Put a wedge of brie in each, then add the 'little toasts' on top and sprinkle lightly with smoked paprika.

Preparing the “little toasts”, cut a French loaf into thin slices and toast in toaster.

Reprinted with permission of Life is a Zoobiscuit. To see more recipes, click here.

Read more on: boil  |  recipe  |  vegetables  |  soup  |  vegetarian  |  roast


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