Roasted Vegan Cauliflower Soup

🧂 Ingredients

• 1 Large cauliflower (2 lb)

  cut into florets
• 4 tbsp Olive oil
• 1 Spanish onion

  finely minced
• 3 Garlic cloves

  finely minced
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 tbsp Lemon juice
• 1/4 tsp Nutmeg

  ground
• 1/2 tsp Smoked paprika

Instructions

• 1 Preheat the oven to 425 F.
• 2 Line a large, rimmed baking sheet with parchment paper for easy cleanup.
• 3 Toss the cauliflower florets with 2 tablespoons of olive oil until lightly and
  evenly coated. Arrange cauliflower in a single layer across the pan, ensuring
  none of the florets are touching. This ensures the cauliflower roasts rather
  than steams when baking in the oven.
• 4 Sprinkle cauliflower with salt then bake for 25-30 minutes. Toss the cauliflower
  after 15 minutes in the oven.
• 5 Remove roasted cauliflower and let cool. Reserve 4-5 roasted cauliflower florets
  to garnish the soup with later.
• 6 In a Dutch Oven or large pot, warm the remaining olive oil over medium heat. Add
  the onion and salt. Cook, stirring occasionally, until the onion is softened and
  turning translucent, 5 to 6 minutes.
• 7 Add the garlic and cook, stirring until fragrant, about 30 seconds, then add the
  vegetable stock and coconut milk.
• 8 Add roasted cauliflower to the pot. Increase the heat to medium-high and bring
  the mixture to a simmer. Cook, stirring occasionally, for 20 minutes.
• 9 Remove the pot from the stove and let cool for 10 minutes. Using an immersion
  blender, blitz the soup until velvety smooth, 3-4 minutes.
• 10 Add the lemon juice, nutmeg and paprika and blend again. Add additional salt and
  pepper to taste.
• 11 Garnish bowls of soup with roasted cauliflower floret and a sprinkle of chopped
  parsley or chives.

Nutrition Info