Quick and Easy Roasted Cauliflower Soup

This easy roasted cauliflower soup is perfect for the colder months when
cauliflower is in peak season and super fresh. In just three steps, turn a head
of cauliflower into a warm, silky, but light lunch or dinner alongside a
colorful salad.

Servings: 4

Author:

Prep Time
15 days

Cook Time
45 minutes

Total Time
1 hour

Course:

Soup Main Course

Cuisine:

American Mediterranean Healthy

Keywords:

healthy soup recipe vegetable soup recipe Cauliflower Soup easy soup recipe Vegan soup recipe roasted cauliflower soup seasonal soup recipe

Instructions

1 Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet
with parchment paper.
2 On the baking sheet, toss the cauliflower and garlic cloves with 2 tablespoons
of the olive oil until lightly and evenly coated. Arrange the cauliflower in a
single layer and sprinkle lightly with salt. Bake until the cauliflower is
tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
3 When the cauliflower is almost done, in a Dutch oven or soup pot, warm the
remaining 1 tablespoon olive oil over medium heat until shimmering. Add the
onion, celery and carrots and ¼ teaspoon salt. Cook, stirring occasionally,
until the vegetables have softened and the onion is turning translucent, 7-9
minutes. Then, add the water or broth.
4 Remove the skins from the garlic cloves.
5 Reserve a few of the prettiest roasted cauliflower florets for garnish. Then
transfer the garlic cloves and the rest of the roasted cauliflower to the pot.
6 Add the cumin and nutmeg to the pot as well. Then, increase the heat to
medium-high to bring the mixture to a boil. When the mixture has reached a boil,
reduce the heat to maintain a gentle simmer, and cover. Cook, stirring
occasionally, for 20 minutes.
7 Remove from the heat and let cool for a few minutes. Remove the sprigs of thyme
from the pot.
8 Add the optional coconut milk or macadamia nuts if you plan to use them in the
dish. Then, carefully transfer the soup to a blender, working in batches if
necessary. Puree until smooth. Add the lemon juice and blend again until it's
integrated into the soup. (Alternatively, use an immersion blender to puree the
mixture in the pot). Add additional salt to taste. You can also add a little
more lemon juice if it needs the extra zing.
9 Top each bowl. of soup with the reserved roasted cauliflower florets, sprinkles
of fresh thyme (and red pepper flakes if you like some heat).

Quick and Easy Roasted Cauliflower Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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