Roasted Cauliflower Soup
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Roasted Cauliflower Soup
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This creamy roasted cauliflower soup is warm, comforting, and infused with the aromatic flavors of garlic, thyme, and cumin. Perfect for any season!
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Ingredients
- 1 head cauliflower large cut into bite-size florets
- 2 cloves garlic large, peeled
- 3 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 onion medium, diced
- 2 talks celery diced
- 1 teaspoon thyme fresh, plus extra for garnish
- ¼ teaspoon cumin
- 3 cups vegetable broth low sodium
- 1 bay leaf
- 1 cup canned coconut milk
Instructions
- Preheat the oven to 450°F.
- Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with about 1 ½ tablespoons of olive oil and lightly sprinkle with ½ teaspoon of salt and cracked pepper to taste. Toss to coat evenly using your hands. Roast for 15-20 minutes until tender and lightly browned, tossing occasionally. Optional: reserve a few roasted pieces for soup topping)
- In a large pot, heat the remaining olive oil over medium heat. Add onions and celery and sauté until tender and lightly browned, about 5-6 minutes.
- Stir in thyme and cumin, and sauté for 30-60 seconds until fragrant.
- Add the roasted cauliflower, garlic cloves, broth, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook for 8-10 minutes, then remove from heat and discard the bay leaf.
- Stir in the coconut milk. Using an immersion blender or regular blender, blend until the soup is very creamy and smooth. If the consistency is too thick, you can add a little vegetable broth to thin it out. Taste for seasoning and adjust as needed.
- Serve in bowls topped with some baked cauliflower florets and more fresh thyme leaves.
Equipments used:
Notes
- Cut cauliflower into uniform sizes for even roasting and to avoid uneven cooking.
- Deglaze the baking sheet with broth or water after roasting to capture flavorful browned bits.
- Soups thicken as they cool, so adjust broth accordingly.
Nutrition Information
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Calories
293kcal
(15%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
1356mg
(57%)
Potassium
695mg
(20%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
494IU
(10%)
Vitamin C
75mg
(83%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1356mg | 57% |
| Potassium | 695mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 75mg | 83% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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