Roasted Cauliflower Soup

Rich and creamy gluten free soup
Rich and creamy gluten free soup
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Ingredients

1 large head Cauliflower cut into small florets
1 Red onion chopped
2 cloves Garlic
4 cups Vegetable broth
2 tbsp Butter
3 tbsp Olive oil
1 tbsp Lemon juice
1/4 tsp Nutmeg
to taste Salt
2 tbs Parsley

Nutritional information

76
Calories
1.3g
Fat
2.5mg
Cholesterol
14.4g
Carbs
0.5g
Sugar
5.1g
Protein
  • Gluten Free Recipes
  • Low Carb Recipes
  • Vegan Recipes
  • Vegetarian Recipes
Ingredients

Roasted Cauliflower Soup

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Why not curl up with a bowl of my warming, rich and creamy Roasted Cauliflower Soup! I was never a big fan of cauliflower soups, I always found them a bit bland.

But then inspiration struck – by roasting the cauliflower first you get a gorgeous caramel flavor which really gives the soup some depth. And once you add the garlic, fragrant nutmeg and butter, you have an utterly delicious combination loaded with flavor! This soup is already gluten-free and you can also make it vegan by switching out the butter for a nut butter.

Ingridiens for Roasted Cauliflower Soup

So, how to cook Roasted Cauliflower Soup?

Steps to make Roasted Cauliflower Soup

1

Preheat the oven

Preheat the oven to 425°F. Line a baking sheet with foil or parchment.

2

Bake the cauliflower

35

Lay the cauliflower florets out on the baking sheet. Sprinkle over 2 tablespoons of the oil and a little of the salt and toss to coat. Bake for between 25-35 minutes, until the florets are tender and have started to caramelize around the edges. Give them a stir halfway through cooking.

3

Cook the garlic and onion

5

When the cauliflower is nearly ready, heat the remaining oil in a large pan over a medium heat. Add the onion and a little salt, and cook for about 5 minutes until the onion has softened but not turned brown. Add the garlic and cook for a further minute, continuously stirring.

4

Add the remaining ingredients

25

Pour the broth into the pan. Keep 4 of the cauliflower florets aside for a garnish and add the rest to the pot. Bring the liquid to a gentle simmer and then cook for 20 minutes, stirring every now and again.

5

Blend the soup

5

Remove the soup from the heat and leave to cool for a couple of minutes, before transferring to the blender (in batches if necessary). Add the butter, lemon juice, and nutmeg and blend. Check for seasoning and add more salt if needed. You can also add more lemon if you think it’s needed.

6

Serving Roasted Cauliflower Soup

Divide the soup into bowls, top with one of the florets and scatter over the chopped garnish.

The extra step of roasting the florets first in this Roasted Cauliflower Soup is absolutely worth the effort in my opinion! Deliciously rich and creamy, it’s a real fall/winter winner. Do you agree? Let me know in the comments section!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
sarah

Ferrari in the world of soups!

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