Cauliflower Soup
Roasted creamy cauliflower soup made with soulful healthy ingredients making this soup especially delicious!
Ingredients
- 1 medium head of cauliflower florets
- 1 teaspoon vegetable seasoning
- 4 tbsps. olive oil also for drizzling
- 1 small red onion white onion, shallots, green onion etc. roughly chopped
- 4 cloves of garlic whole and unpeeled
- 1 teaspoon salt & fresh black pepper
- 3 to 4 cups vegetable stock reduced sodium
- couple sprigs fresh herb like peas thyme or microgreens
- 4 tbsps. coconut cream
- 1 tbsp. fresh lemon juice
Optional Garnishes
- fresh thyme
- roasted or sautéed cauliflower florets
- fresh black pepper
- drizzle of olive oil
Cook's Tip!
- ¼ teaspoon Dijon mustard
- ½ teaspoon turmeric paste
Instructions
- Preheat the oven to 220 degrees C /425 F. Use cooking spray to lightly spray the bottom of an oven tray or you can use foil.
- In a large bowl add the cauliflower florets, drizzle of olive oil and Vegetable spice + salt to taste. Use your hands to properly coat the cauliflower. Add the unpeeled garlic and roughly chopped onion to the roasting tray and roast for 30 minutes until the cauliflower is soft with brown edges. Wrap the garlic in foil, drizzle with oil and close the foil. Same with the onion - roughly chop, wrap in foil and roast.
- In a Dutch oven or pot, bring the vegetable stock to a low simmer. Add the roasted cauliflower, onion, garlic, fresh thyme (is using), vegetable spice, olive oil and let it simmer for 15 to 20 minutes. Let it cool, blend and if using a stand blender like a nutribullet instead of an immersion blender, pour the soup back into the pot once blended. Keep it on a low simmer, add the cream, cook's tip ingredients, fresh lemon, fresh black pepper, fresh herbs or microgreens and serve!
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