Description
Roasted cauliflower soup is a creamy, comforting dish that warms you from the inside out. With its sweet, nutty flavors complemented by savory garlic and fresh herbs, this soup transforms simple ingredients into a culinary delight. Perfect for chilly evenings or cozy gatherings, it’s an easy-to-make recipe that impresses both vegans and meat-lovers alike. Whether served as a starter or main course, this flavorful soup is sure to become a favorite.
Ingredients
Scale
- 1 medium head of cauliflower (about 1 pound), cut into florets
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
Instructions
- Preheat your oven to 425°F (220°C). Cut cauliflower into florets.
- In a large bowl, toss cauliflower with olive oil, salt, and pepper until well-coated.
- Spread florets on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown.
- While roasting, heat olive oil in a pot over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Once roasted, add cauliflower to the pot along with vegetable broth. Simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender. Stir in coconut milk and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Experiment with spices like cumin or paprika for added depth. For an extra creamy texture, swirl in more coconut milk before serving. Store leftovers in an airtight container in the fridge for up to five days; reheat gently on the stove.