Roasted cauliflower soup with carrot parsley and herb oil

Name: roasted cauliflower soup with carrot parsley and herb oil
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 200 g root parsley; 200 g cool fresh flaked meal; 4 el traditional olive oil; 1 ciabattina; 7,5 g herbal butter spices; 515 ml tap water; 1 vegetable stock

Soup as an intermediate on the Christmas menu of cauliflower, parsley, herb oil and croutons.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender with high cup

Directions

Preheat the oven to 180 ° C.
Peel the root parsley and cut into equal pieces of 2 cm.
Spread with the cauliflower florets over a baking sheet covered with parchment paper and drizzle with oil and salt.
Roast the vegetables for about 20 minutes in the oven. Spoon halfway.
Meanwhile tear the ciabatta into pieces and spread over a grid covered with parchment paper.
Roast the last 10 minutes under the vegetables in the oven.
Meanwhile, make the herbal oil. Ris the leaves of the sprigs and season finely.
Put in a high cup with the rest of the oil and water and puree with the hand blender. Season with pepper and salt.
Put the roasted vegetables with the bouillon tablet and the water in a pan and bring to the boil.
Cook for 5 minutes on low heat. Remove from heat and puree with the hand blender.
Divide the soup over bowls or deep plates and drizzle with some herb oil. Serve the croutons.