Description
A creamy and delicious roasted cauliflower soup, perfect for chilly days, that’s both comforting and nutritious.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or a non-dairy alternative
- Salt and pepper to taste
- Optional toppings: roasted nuts, fresh herbs, or croutons
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped cauliflower with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes, until golden brown.
- In a large pot, sauté the onions and garlic until soft.
- Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer.
- Blend the soup until smooth, then stir in the milk. Adjust seasoning to taste.
- Serve warm, optionally topped with roasted nuts or fresh herbs.
Notes
Makes a great meal prep option to enjoy throughout the week. Can be made vegan by using plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg