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Roasted Cauliflower Soup is a creamy, delicious, and healthy dish that warms the soul. This recipe takes simple, fresh ingredients and transforms them into a comforting bowl of goodness. Ideal for chilly nights or as a delightful starter for a dinner party, this soup is not only easy to make but also packed with nutrients. Whether you’re a seasoned chef or a kitchen novice, this roasted cauliflower soup recipe will impress your taste buds and nourish your body.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Fresh parsley for garnish (optional)
Instructions
Step 1: Roast the Cauliflower
Preheat your oven to 425°F (220°C). On a baking sheet, toss the cauliflower florets with olive oil, salt, pepper, cumin, and smoked paprika. Spread them out in a single layer and roast for about 25-30 minutes, or until golden brown and tender. Stir halfway through to ensure even roasting.
Step 2: Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Combine Ingredients
Add the roasted cauliflower to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
Step 4: Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
Step 5: Add Creaminess
Stir in the coconut milk (or heavy cream) and heat through. Adjust the seasoning with salt and pepper as needed. If the soup is too thick, add more vegetable broth to reach your desired consistency.
Step 6: Serve
Serve the roasted cauliflower soup hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.
FAQs
Can I use frozen cauliflower for this soup?
Yes, you can use frozen cauliflower. Just make sure to thaw it before roasting to ensure even cooking.
How can I make this soup vegan?
This recipe is already vegan if you use coconut milk. Just ensure that the vegetable broth is also vegan-friendly.
Can I add other vegetables to the soup?
Absolutely! You can add vegetables like carrots or potatoes for added flavor and nutrition. Just roast them along with the cauliflower.
How long can I store roasted cauliflower soup?
The soup can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
What can I serve with roasted cauliflower soup?
This soup pairs well with crusty bread, a fresh salad, or even grilled cheese sandwiches for a comforting meal.
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