Roasted Cauliflower Soup

by stoked

Inserts Used:

Ingredients Used:

  • 1 large head of cauliflower
  • olive oil
  • 3 cloves of garlic, minced
  • 1/2 stick unsalted butter
  • 1 yellow onion, chopped
  • 1 cup sliced baby carrots
  • 2 celery stalks, chopped
  • 1 tablespoon dried thyme
  • 1/4 cup flour
  • 3 1/2 cups chicken stock
  • 1 1/4 cups milk
  • 1 1/2 cups parmesan cheese
  • salt and pepper to taste

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Prep Time: 20 minutes
Grilling Time: 45 minutes


Step 1
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Gather all of your ingredients.

Step 2
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Pour a little olive oil into the kettle insert, and add in your garlic.

Step 3
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Add in your onions.

Step 4
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Add in your carrots.

Step 5
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Add in your celery. Now stir everything together.

Step 6
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Add a little olive oil to the Wok insert, and place your cauliflower to the wok.

Step 7
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Once your onions are starting to become translucent add in your thyme.

Step 8
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Add your butter to the kettle and stir to melt.

Step 9
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Season your cauliflower with salt and pepper and be sure to flip over so it doesn't burn.

Step 10
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Once your butter has melted add in your flour and make sure to stir.

Step 11
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Stir everything together and cook for about 5 minutes.

Step 12
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Add in your chicken broth and stir.

Step 13
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Now add in your milk and bring to a simmer.

Step 14
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Once your cauliflower is soft remove from the wok and chop into smaller pieces if necessary.

Step 15
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Once your soup has simmered for about 10 minutes, lower the heat and add in your parmesan cheese. Be sure to stir so the cheese doesn't burn at the bottom.

Step 16
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Once the cheese has melted and blended in add in your cauliflower and stir. Let cook for another 15 mins on low.

Step 17
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Serve and enjoy!