Nothing beats a warming bowl of soup on a cold winter's day! This quick and easy to make cauliflower and potato soup is very nutritious, satisfying and smooth; with such a creamy texture that one would think it’s filled with heavy cream or butter! Don't forget the ultimate finishing touch: a drizzle of Zejd Extra Virgin Olive Oil for a robust and delightful flavor.
INGREDIENTS
- 2 medium potatoes, peeled and chopped
- 1/2 head of cauliflower, chopped
- 1/2 a garlic bulb
- 1/4 red onion, chopped
- 3 tbsp Zejd extra virgin olive oil
- salt, pepper
- 1 1/2 cups vegetable broth (or more, depending on how runny you want it to be)
- parmesan cheese (optional)
INSTRUCTIONS
- Preheat the oven to 200 C.
- Place the cauliflower, potatoes, onion and garlic on a baking sheet lined with aluminum foil. Drizzle olive oil, salt, and pepper onto the vegetables. Toss to coat.
- Bake the vegetables for 30 minutes or until lightly caramelized then set aside.
- Bring the vegetable broth to a boil in a saucepan.
- Mix the roasted vegetables and vegetable broth in a blender until smooth and creamy, but leaving small chunks throughout.
- Pour into a bowl. Top the soup with a drizzle of olive oil and some grated parmesan cheese as desired. Enjoy warm!
Recipe uses this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
Nothing beats a warming bowl of soup on a cold winter’s day! This quick and easy to make cauliflower and potato soup is very nutritious, satisfying and smooth; with such a creamy texture that one would think it’s filled with heavy cream or butter! Don’t forget the ultimate finishing touch: a drizzle of Zejd Extra Virgin Olive Oil for a robust and delightful flavor.
INGREDIENTS
- 2 medium potatoes, peeled and chopped
- 1/2 head of cauliflower, chopped
- 1/2 a garlic bulb
- 1/4 red onion, chopped
- 3 tbsp Zejd extra virgin olive oil
- salt, pepper
- 1 1/2 cups vegetable broth (or more, depending on how runny you want it to be)
- parmesan cheese (optional)
INSTRUCTIONS
- Preheat the oven to 200 C.
- Place the cauliflower, potatoes, onion and garlic on a baking sheet lined with aluminum foil. Drizzle olive oil, salt, and pepper onto the vegetables. Toss to coat.
- Bake the vegetables for 30 minutes or until lightly caramelized then set aside.
- Bring the vegetable broth to a boil in a saucepan.
- Mix the roasted vegetables and vegetable broth in a blender until smooth and creamy, but leaving small chunks throughout.
- Pour into a bowl. Top the soup with a drizzle of olive oil and some grated parmesan cheese as desired. Enjoy warm!
Recipe uses
this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
