Description
A rich and creamy roasted cauliflower soup that is both comforting and nutritious, perfect for any season.
Ingredients
Scale
- 1 large head of cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped cauliflower with olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast the cauliflower for 25-30 minutes until golden brown.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted cauliflower and vegetable broth to the pot, bringing it to a simmer.
- Blend the soup until smooth, then stir in the coconut milk.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a spicier version, add red pepper flakes.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg