Roasted Cauliflower Soup
User Reviews
4.9
Roasted Cauliflower Soup
Description
This recipe begins by cutting a large cauliflower into small florets, which are tossed with avocado or olive oil, cumin, coriander, salt, and pepper before roasting in a hot oven. The roasting stage caramelizes the cauliflower, enhancing its natural sweetness and adding golden toasted edges. Whole unpeeled garlic cloves and halved onion with skin are roasted alongside to soften and mellow, imparting a gentle garlic and onion base flavor.
Once roasted until golden, some florets can be reserved for garnish to add texture contrast. The softened vegetables and spices are then blended with vegetable broth to make a creamy, velvety soup with warm spice undertones from cumin and coriander.
The soup is ideal served garnished with toasted almond slices and fresh thyme for added crunch and herbal brightness, elevating the roasted flavors.
Ingredients
- 1 cauliflower large head
- 1 white onion or yellow onion
- 3-4 garlic unpeeled, cloves
- 2 tablespoons avocado oil or olive oil
- 1 teaspoons cumin
- 1/2 teaspoons Coriander
- salt to taste
- black pepper to taste
- 4 cups vegetable broth or more for a thinner consistency
Garnish
- cauliflower roasted florets
- almond toasted slices
- thyme
Instructions
- Preheat your oven to 425F (220C).
- Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
- Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.
- Use your hands to mix everything together on the baking tray.
- Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
- Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.
- Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
- Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.
- Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.
- To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 985mg | 41% |
| Potassium | 488mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 72mg | 80% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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