Description
Indulge in the creamy goodness of Roasted Cauliflower Soup, a comforting and flavorful dish perfect for any day of the week.
Ingredients
Units
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
Additional Ingredients:
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or heavy cream
- 1/2 teaspoon ground thyme
- 1/4 teaspoon nutmeg
- Juice of 1/2 lemon
- Fresh chives or parsley, for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Roast Cauliflower: Spread cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 25-30 minutes until golden and tender, tossing halfway through.
- Prepare Soup Base: In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant. Add roasted cauliflower, vegetable broth, thyme, and nutmeg. Bring to a boil, then simmer for 10 minutes.
- Puree Soup: Use an immersion blender or transfer to a blender in batches to puree until smooth. Stir in almond milk or cream and lemon juice. Heat through and adjust seasoning as needed.
- Serve: Serve hot, garnished with chives or parsley.
Notes
- For added depth, toss the cauliflower with a pinch of smoked paprika before roasting.
- Pairs well with crusty bread or a side salad.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
