Description
A creamy and delicious roasted cauliflower soup.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower with olive oil, salt, and pepper.
- Roast cauliflower for 25-30 minutes until golden.
- In a pot, sauté onion and garlic until soft.
- Add roasted cauliflower and vegetable broth to the pot.
- Bring to a boil, then simmer for 10 minutes.
- Puree the soup with a blender until smooth.
- Stir in coconut milk and heat through.
- Serve hot, garnished with parsley.
Notes
- Use fresh cauliflower for best flavor.
- Adjust seasoning to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted cauliflower soup, vegan soup, healthy soup