Roasted Cauliflower Soup
Roasted cauliflower soup is a creamy, comforting dish that warms you from the inside out. With its nutty flavor and aromatic spices, this soup is perfect for chilly evenings or cozy gatherings. Made with simple ingredients, it promises a delightful taste experience that will keep you coming back for more. Enjoy it as a starter or main course, paired with crusty bread for the ultimate satisfaction.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups florets)
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the cauliflower into florets and toss with olive oil, cumin, paprika, salt, and pepper.
- Spread florets on a baking sheet and roast for 25-30 minutes until golden.
- In a large pot over medium heat, sauté onion in olive oil until translucent. Add garlic and cook until fragrant.
- Pour in vegetable broth and coconut milk; bring to a simmer.
- Add roasted cauliflower to the pot; blend until smooth using an immersion blender. Adjust seasoning if needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg