Description
A delicious and creamy roasted cauliflower soup, perfect for any occasion.
Ingredients
Scale
- 1 large head of cauliflower, chopped
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped cauliflower with olive oil, salt, and black pepper on a baking sheet.
- Roast the cauliflower in the oven for 25-30 minutes until it is golden and tender, turning halfway through.
- In a large pot, sauté the diced onion and minced garlic over medium heat until the onion is soft, about 5 minutes.
- Add the roasted cauliflower to the pot along with the vegetable broth and nutmeg.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. For a creamier texture, stir in the heavy cream.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- This recipe is vegan-friendly and gluten-free.
- For a dairy-free option, exclude the heavy cream.
- Can be prepared in advance and stored in the refrigerator for a few days.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 25mg