Description

Warm your soul with this creamy roasted cauliflower soup, a comforting bowl of velvety goodness perfect for chilly evenings. Each spoonful bursts with the rich flavors of roasted cauliflower, garlic, and a hint of coconut milk. Ideal for cozy dinners or meal prep, this soup is as delightful as it is simple to make.

Ingredients

Scale

1 medium head cauliflower (about 2 lbs), chopped into florets
2 tablespoons extra virgin olive oil
1 large sweet onion, sliced
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until golden.
In a pot over medium heat, sauté sliced onion and minced garlic in olive oil until translucent and fragrant.
Add the roasted cauliflower to the pot and stir to combine.
Pour in vegetable broth until submerged; simmer gently for 10 minutes.
Blend the mixture until smooth using a blender or immersion blender. Stir in coconut milk for extra creaminess.
Season with additional salt and pepper as needed. Serve warm, garnished with croutons or fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: Comfort Food

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 3g
Sodium: 530mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: For added depth, consider roasting cauliflower longer for richer flavor. Feel free to substitute vegetables like carrots or sweet potatoes. To store leftovers, keep in an airtight container in the fridge for up to five days; reheat gently on the stovetop.