Warm-up this November with this simple yet filling roasted cauliflower soup recipe. Full of plenty of flavour and a bit of spice, you’ll be nice and toasty in no time.
With less than 5 weeks until Baby Sims arrival. I’ve been busy cooking up some freeze ahead meals so that Dan and I have plenty of nutritious and ready-to-eat food at home while we settle into this new chapter. I will be sharing out a round-up in the coming weeks which will include some of my favourite plant-based dishes.
Creamy Roasted Cauliflower Soup
Ingredients
- 3 tbsp Extra-virgin Olive Oil
- 1 head Cauliflower 4-5 cups total
- 3 Garlic Cloves peeled and chopped
- 1 tsp Cumin ground
- 1/2 tsp salt
- 1/8 tsp Paprika
- 1 tsp coconut oil
- 1 Yellow Onion chopped
- 2 Medium Yukon Gold Potatoes peeled and cubed 2-2 1/2 cups total
- 1/4 tsp Black Pepper
- 4 cups Vegtable Broth
- 1 cup Water
- 1/2 cup Silk Coconut Milk
GARNISH
- 1 tbsp Red Pepper Flakes
- 4 sprigs Fresh Thyme
- 2 tsp Extra-virgin Olive Oil
- 1/4 cup Roasted Cauliflower
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- On a large rimmed baking sheet toss chopped cauliflower, garlic with the cumin, salt, paprika and 3 tablespoons of extra-virgin olive oil.
- Bake until the cauliflower and garlic is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway. Remove from oven and set aside.
- Meanwhile, once the cauliflower is almost done, in a soup pot warm the coconut oil over medium heat until shimmering. Add the chopped onion, cubed potatoes and salt and pepper. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the vegetable broth and water and bring the liquid to a boil. Once boiling, adjust the heat to maintain a simmer and cook uncovered, until the potatoes are very soft, about 15-20 minitues
- Remove the pot from the heat and stir in roasted cauliflower/garlic mixture, reserving about 1/4 cup of the cauliflower for garnish.
- Allow the soup to cool slightly, then carefully puree the soup using an immersion blender, regular blender.
- Return the pureed soup to the pot and rewarm it over low-medium heat. Stir in the coconut milk (I personally love Silk's plant-based Coconut Milk).
- Taste and adjust for salt and pepper, if necessary.
- To serve, ladle the soup into bowls and top with some of the reserved cauliflower and a sprinkle of red pepper flakes, fresh thyme leaves and a drizzle of olive oil.
