Corn and Cauliflower Soup
User Reviews
4.5
4 reviews
Excellent
Corn and Cauliflower Soup
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This vegan roasted corn and cauliflower soup is a simple, hearty, and wholesome soup!
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Ingredients
- 4-5 corn husked, kernels removed from cob, cobs of
- 1 cauliflower cut into small florets
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- black pepper to taste
- 1 coconut milk room temperature, 13.5 ounce can; full fat used
- 2 cups vegetable broth extra if needed
Instructions
- Preheat oven to 400F. Move the rack to the top third of the oven.
- Place your corn kernels and cauliflower florets on a large baking sheet. Toss them with the oil, vinegar, seasonings, and salt & pepper. I'm fairly generous with the salt & pepper, but you can always add more later on if needed.
- Roast the corn and cauliflower for 30 minutes.
- Shake the coconut milk prior to opening the can. I like to add the coconut milk to a measuring cup so it's easily pourable for the next step.
- Once the veggies are done roasting, add half of them to your blender along with half the coconut milk and half the broth. Blend until smooth, then transfer it to a pot. Repeat with the second batch.
- Heat the soup through and add more broth or water if needed to thin it out further. Adjust seasonings as needed.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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