Description
Warm up with this comforting creamy cauliflower soup that blends roasted garlic and fresh ingredients into a velvety delight. Perfect for chilly days, this soup is not only delicious but also simple to prepare. With minimal ingredients and maximum flavor, each bowl offers a delightful hug of comfort that will leave you dreaming of more.
Ingredients
Scale
- 1 medium head of cauliflower (about 600g), chopped into florets
- 6 cloves garlic, whole
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped
- 1 cup heavy cream or coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread cauliflower florets and whole garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25 minutes until golden brown.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes).
- Add roasted cauliflower and garlic to the pot along with vegetable broth until just covered. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend mixture using an immersion blender until smooth.
- Stir in cream or coconut milk, adjust seasoning with salt and pepper. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating herbs like thyme or parsley. This soup can easily be made vegan by using plant-based milk. Store leftovers in an airtight container in the fridge for up to three days.