Description
Roasted cauliflower soup is a comforting, creamy delight that warms you from the inside out. Perfect for chilly evenings or simple gatherings, this soup offers a velvety texture infused with the rich flavors of roasted garlic and caramelized onions. With minimal ingredients and easy preparation, you’ll create a dish that impresses both family and friends without compromising on health.
Ingredients
Scale
- 1 medium head of cauliflower (about 4 cups florets)
- 4 cloves of fresh garlic
- 1 medium yellow onion
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 tsp paprika or cumin (optional)
Instructions
- Preheat your oven to 425°F (220°C). Chop the cauliflower into florets and place on a baking sheet. Drizzle with olive oil, salt, and pepper.
- Roast for 20-25 minutes until golden brown and tender.
- In a pot over medium heat, sauté chopped onion in olive oil until translucent then add minced garlic; cook until fragrant.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
- Transfer the mixture to a blender or use an immersion blender to blend until smooth.
- Taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating spices like turmeric or smoked paprika. Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove.