Roasted Cauliflower Soup Recipe
Roasted cauliflower soup is proof vegetables can strut their stuff without bacon showing up to steal the spotlight.
You roast florets until golden, because apparently cauliflower likes a glow-up too.
Then, you blend them with garlic, onion, and broth until everything turns into velvety heaven.
This isn’t just soup; it’s creamy comfort that tricks you into believing you’re healthy while basically eating a hug.
Add a drizzle of olive oil, sprinkle herbs, and watch it look like something from a fancy café menu—without the overpriced receipt.
Roasted Cauliflower Soup Recipe
A velvety vegan soup made with roasted cauliflower, herbs, and broth for creamy comfort without dairy.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets and garlic with 2 tbsp olive oil.
- Spread on baking sheet; roast 25 minutes until golden.
- Heat 1 tbsp olive oil in pot. Add onion; sauté 5 minutes.
- Stir in roasted cauliflower, garlic, broth, thyme, bay leaf, salt, and pepper.
- Simmer 15 minutes. Remove bay leaf.
- Blend until smooth, stir in lemon juice, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 120%
- Vitamin K: 40%
- Folate: 25%
- Calcium: 10%
- Iron: 12%
Additional Notes/Tips
- For extra creaminess, add half a cup of coconut milk before blending.
- Sprinkle toasted nuts or seeds on top for crunch.
- A swirl of chili oil adds flair and heat.
