Name: Roasted Cauliflower and Pancetta Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cauliflower, cut into florets - 1 large head; Butter (such as Kerrygold®), melted - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Garlic - 5 cloves; Olive oil - 1 tablespoon; Diced pancetta - 6 ounces; Sweet onion, diced - 1; Dried thyme - 2 teaspoons; Dried rosemary - 1 teaspoon; Ground turmeric - 1 teaspoon; Chicken stock - 28 fluid ounces; Shredded Cheddar cheese - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cauliflower and Pancetta Soup

1. Cauliflower, cut into florets - 1 large head

2. Butter (such as Kerrygold®), melted - ¼ cup

3. Salt and ground black pepper to taste - ¼ cup

4. Garlic - 5 cloves

5. Olive oil - 1 tablespoon

6. Diced pancetta - 6 ounces

7. Sweet onion, diced - 1

8. Dried thyme - 2 teaspoons

9. Dried rosemary - 1 teaspoon

10. Ground turmeric - 1 teaspoon

11. Chicken stock - 28 fluid ounces

12. Shredded Cheddar cheese - 1 cup

How to cook deliciously - Roasted Cauliflower and Pancetta Soup

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.

3. Stage

Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.

4. Stage

Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.

5. Stage

Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.

6. Stage

Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.

7. Stage

Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.