Warm up your cold days with this creamy and flavorful roasted garlic cauliflower soup. Packed with nutrients and full of taste, it’s perfect for a cozy meal!
Ingredients
- 1 medium head of cauliflower, chopped
- 5 cloves of garlic, unpeeled
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Toss chopped cauliflower and unpeeled garlic cloves with olive oil, salt, and pepper.
Step 3:
Spread the mixture on a baking sheet and roast for 25-30 minutes, until golden brown.
Step 4:
In a pot, sauté diced onion in a little olive oil until translucent.
Step 5:
Add the roasted cauliflower and garlic (removed from skin) to the pot.
Step 6:
Pour in vegetable broth and bring to a simmer.
Step 7:
Blend the mixture until smooth, adding coconut milk for creaminess.
Step 8:
Season with additional salt and pepper if needed.
Step 9:
Serve hot, garnished with fresh parsley.
Pairings
- Crusty Bread: The perfect dipping companion that complements the flavors of the soup.
- Simple Side Salad: A fresh greens salad will add a crunchy texture and balance to your meal.
Storage Tips
- Store leftover soup in an airtight container in the fridge for 3-4 days.
- This soup can also be frozen in individual portions for up to 3 months.
- Reheat on the stovetop or in the microwave, adding water or broth if the consistency is too thick.
Delicious Roasted Garlic Cauliflower Soup
Warm up your cold days with this creamy and flavorful roasted garlic cauliflower soup. Packed with nutrients and full of taste, it’s perfect for a cozy meal!
Equipment
- Baking Sheet
- Blender
- Soup Pot
Ingredients
- 1 medium head of cauliflower chopped
- 5 cloves garlic unpeeled
- 1 medium onion diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chopped cauliflower and unpeeled garlic cloves with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25-30 minutes, until golden brown.
- In a pot, sauté diced onion in a little olive oil until translucent.
- Add the roasted cauliflower and garlic (removed from skin) to the pot.
- Pour in vegetable broth and bring to a simmer.
- Blend the mixture until smooth, adding coconut milk for creaminess.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
Pair this soup with crusty bread for dipping or a simple side salad for a balanced meal.