Creamy Roasted Cauliflower Soup
The
creamiest vegan soup with roasted cauliflower! This tasty soup is made with
healthy ingredients, all herbal and gluten free. The recipe is easy to prepare
and perfect for a weekday dinner!
INGREDIENTS
- 1 medium red onion, chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, pressed or minced
- Scant ¼ teaspoon ground nutmeg
- 4 cups (32 ounces) vegetable broth
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 tablespoon fresh lemon juice, or more if needed
For garnish:
- 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
INSTRUCTIONS
First,
preheat the oven to 425 degrees Fahrenheit. If desired, cover a large
parchment-lined baking sheet for easy cleaning.
Then, on the
baking sheet, mix the cauliflower with 2 tablespoons of olive oil until lightly
and evenly coated with oil. Arrange the cauliflower in a single layer and
sprinkle lightly with salt. Bake until cauliflower is tender and caramelized
around the edges, 25 to 35 minutes, stirring halfway through.
Once the
cauliflower is almost cooked, in a Dutch oven or soup pan, heat the remaining
olive oil 1 tbsp over medium heat until it shines. Add the onion and ¼ teaspoon
of salt. Cook, stirring occasionally, until the onion is softened and
translucent, 5 to 7 minutes.
Add garlic
and cook for about 30 seconds, stirring constantly until fragrant, then add
broth.
Book 4 of
the best roasted cauliflower bouquets for decoration. Then transfer the
remaining cauliflower to the pot. Increase the heat to medium-high and simmer
the mixture, then lower the heat as many times as necessary to maintain a low
heat. Cook, stirring occasionally, for 20 minutes, to give the flavors time to
melt.
Once the
soup is finished, remove the pan from the heat and allow it to cool for a few
minutes. Then gently transfer the hot soup to a blender, working in batches if
necessary. (Do not fill beyond the maximum fill limit, otherwise the soup may
overflow!)
Add the
butter and mix until smooth. Add lemon juice and nutmeg and mix again. Add
extra salt, to taste (I usually add ¼ to a teaspoon, depending on the broth).
This soup tastes amazing once salty! You can also add a little lemon juice, if
you need more spice. Mix again.
On
individual soup bowls, 1 roasted cauliflower floret and a pinch of chopped
parsley, green onions and / or chives. This soup can be refrigerated, covered,
for about four days or months in the freezer. Happy cooking time.
