Roasted cauliflower soup

Creamy, smooth, and comforting this roasted cauliflower soup is an easy low carb and vegan soup perfect for this season. Made with only a few basic ingredients it tastes delicious.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 147kcal

Author Vandana Chauhan

Equipment

Oven
1 large baking tray
1 Large cooking pot
Blender or food processor
Knife and chopping board
Spatula

Ingredients

5 cups cauliflower florets
1 medium-sized onion preferably white
4-5 garlic cloves
4.5 cups vegetable stock adjust to get the desired consistency
0.5 cup coconut milk
0.5 teaspoon ground ginger
0.5 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Spread the cauliflower florets and unpeeled garlic cloves on a baking tray in a single layer. Drizzle some olive oil and, sprinkle salt and pepper. Toss. Bake in a preheated oven at 200°C (or, 400℉) for 30-35 minutes.
Heat oil in a pot. Add roughly chopped onion and saute until it starts turning brown.
Add vegetable stock, pepper, thyme, ginger, and salt. Mix.
Keep some roasted cauliflower florets aside for garnishing and add the remaining florets to the pot. Also, remove the skin of roasted garlic cloves and add the pulp to the pot. Mix and let the soup simmer for around 5-7 minutes.
Blend with an immersion blender until the soup becomes smooth and creamy.
Add coconut milk, mix, and cook for another 1-2 minutes. Check and adjust the seasoning. Turn off the heat
Garnish with roasted cauliflower florets and fresh herbs of choice. Enjoy!

Notes

You can also use a stand blender to blend this soup.
Adding coconut milk is optional. You can use any other plant-based milk too. Non-vegans can use cream or milk too.
Any other spice or herb can also be used in this soup. Generally, warm spices like ginger or nutmeg go very well with cauliflower.

Nutrition