Description
A warm and velvety roasted cauliflower soup that captures the essence of comfort food.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown.
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream or coconut milk and heat through.
- Serve hot, garnished with fresh parsley.
Notes
For added flavor, consider incorporating smoked paprika or nutritional yeast. Adjust seasoning to taste.
