Description
A creamy and delicious roasted cauliflower soup that’s both healthy and easy to make.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- In a pot, heat remaining olive oil. Sauté onion and garlic until soft.
- Add roasted cauliflower and vegetable broth. Simmer for 15 minutes.
- Blend until smooth. Stir in heavy cream if using.
- Season with salt and pepper. Serve warm.
Notes
- For a vegan version, skip the heavy cream or use coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: International