This cauliflower soup is next-level creamy and delicious!
These days I am always looking for easy recipes that provide big flavor. This one fits the bill 150%! Honestly I feel a bit guilty about calling this a recipe, we a literally just roasting vegetables and throwing them in a blender. It just so happens to make a soup that is ridiculously delicious!
Here is what you´ll need:
The cauliflower should be a golden color after roasting with browned edges.
The ultra-creaminess of this soup pairs deliciously with my crunchy pan-fried croutons! Although it doesn´t sound like it would be, this soup is very filling. My husband eats it and doesn´t the urge to go scrounging for more food afterwards, which says a lot.
So there is somewhat of a cauliflower craze going on right now! It is a great carb-replacer and super nutrient-dense. Here are some facts to make you feel ultra healthy about eating this soup!
- Just a single cup of cauliflower provides over 75% of the daily target for vitamin C. This not only supports immunity, but also produces collagen and seratonin. Seratonin promotes happiness and healthy sleep.
- Cauliflower is high in fiber, meeting 10% of your daily needs. Diets higher in fiber are linked to lower body weights and less cardiovascular disease.
- Is is a member of the nutrient-rich cruciferous vegetable family, which has been associated with reduced cancer risk.
I was inspired to make this cauliflower soup from this recipe.
Creamy Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower, cut into small florets around 2.2lbs or 1 kilo
- 2 tbsp olive oil
- 1 onion, sliced in half
- 3 cloves of garlic
- 3-4 cups vegetable broth (rough estimate, see recipe for details) ~700ml
- 1/4 cup raw, unsalted cashews optional but recommended for extra creaminess
- 1 tbsp lemon juice, juice from half a lemon
- 1/4 tsp nutmeg
- salt and pepper, to taste
Instructions
- Preheat oven to 425F or 220C.
- On a large baking sheet, toss cauliflower florets with 2 tbs of olive oil, a generous sprinkle of salt, and freshly ground black pepper. Drizzle the onion with olive oil and place face down on the baking sheet.
- Make a pouch for the garlic: place the garlic that have the flat ends trimmed off in a small piece of aluminum foil. Drizzle with olive oil and wrap up into a little pouch. Place on the baking sheet.
- Place the baking sheet in preheated oven and bake for about 30-35 minutes, FLIPPING HALFWAY, until the cauliflower is golden in color and nice and browned on the edges.
- Once the cauliflower is done roasting, set aside a 1/4 cup of the garnish-worthy cauliflower florets and add the rest to the blender. Remove the skins from the onion before placing in the blender and squish the roasted garlic into the blender as well. At this point add cashews if you are using them!
- Add just enough vegetable broth to the blender so that it just reaches the top of the cauliflower. Blend on high until everything is blended and creamy.
- Try the soup! If it seems too thick, add broth until you reach the desired consistency. Then add the lemon juice and the nutmeg and blend for about 15 seconds until blended through. Add salt and pepper if necessary and more lemon juice if you want it to have a bit more tang.
- Serve immediately in bowls and garnish with the reserved cauliflower florets. Serve with warm crusty bread! Drizzle the top with some olive oil and if you would like to add a touch of green, chives or parsley work nicely. This soup keeps in the refrigerator in a closed container for about 3-4 days, and in the freezer for long-term storage.
I hope you enjoy this soup as much as I do!