Creamy roasted cauliflower soup is a easy and tasty dish to make. The roasting process brings out the nutty and sweet flavors of the cauliflower, which adds depth to the soup. Pureeing the roasted cauliflower with broth and cream creates a silky and smooth soup that’s rich in flavor and texture.
It’s warming and comforting! Creamy roasted cauliflower soup is a perfect dish for colder months when you want something warm to eat. The creamy and silky texture of the soup is satisfying and can help you feel full and nourished.
Roasted cauliflower soup can be a great vegan option because the cauliflower is a versatile and flavorful ingredient that can be used in many dishes. It’s a good meat alternative. Cauliflower is a nutrient-dense vegetable that’s low in calories and high in fiber, vitamins, and minerals. It’s particularly rich in vitamin C, vitamin K, folate, and potassium, making it a great addition to a healthy vegan diet.
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Why is roasted cauliflower soup so good?
Roasted cauliflower soup is a delicious and healthy dish that can be enjoyed for many reasons. Here are a few reasons why you might want to make roasted cauliflower soup:
- It’s a great way to eat more vegetables: Cauliflower is a nutrient-dense vegetable that’s rich in fiber, vitamins, and minerals. By making a soup with roasted cauliflower, you can easily incorporate more of this healthy vegetable into your diet.
- It’s easy to make: As I mentioned earlier, roasted cauliflower soup is a relatively easy dish to make. Once you’ve roasted the cauliflower, it’s just a matter of pureeing it with broth and cream and heating it up.
- It’s versatile: Roasted cauliflower soup can be customized to your liking by adding other vegetables, spices, or toppings. You can also make it vegan by using vegetable broth and omitting the cream.
Overall, roasted cauliflower soup is a healthy and delicious dish that’s easy to make and can be enjoyed for many reasons.
How To Prepare The Creamy Roasted Cauliflower Soup?
Creamy roasted cauliflower soup is really very easy to make. The secret to the flavor of this soup is in the ingredients you add. The vegetables you add are up to you. As I like to say, in cooking there are no rules.
The use of different vegetables taken from the oven brings your recipe a unique flavor. In my recipe I just 4 main ingredients. Garlic, potato, leek and vegetable milk. Of course, I also added a lot of herbs. Herbs like thyme, rosemary, or sage can add a fragrant and earthy flavor to cauliflower soup. Adding them towards the end of cooking can help preserve their flavor and aroma.
Garlic is the most important accompaniment. This ingredient adds a pungent and savory flavor to cauliflower soup. Roasting garlic along with the cauliflower can bring out its sweetness and add depth to the soup.
Warm spices like cumin, coriander, and turmeric can add a rich and exotic flavor to cauliflower soup. A pinch of red pepper flakes can also add some heat and complexity to the soup. The leeks will add a sweet and subtle flavor to the soup, while the cauliflower provides a nutty and savory base.
Potatoes are a great ingredient that can add a creamy and hearty texture to cauliflower soup. Finally, adding oat milk (or any other milk of your choice) can give the soup a creamy and silky texture, making it more satisfying and filling.
Add all the vegetables in a baking sheet, add salt to taste, pepper and all the herbs. Throw a drizzle of olive oil andr oast until all vegetables are tender. Place in blender and add milk of your choice. Blend for 5 minutes or until a thick cream is formed.
Important note: if your blender is not very powerful, it is better to add the vegetables little by little.
Garnish the soup with some chopped herbs, croutons, parmesan cheese or a drizzle of olive oil, and serve it hot. The result is a delicious and comforting soup that’s perfect for a cold winter day.
Creamy Roasted Cauliflower Soup Recipe
Creamy Roasted Cauliflower Soup
Creamy roasted cauliflower soup is a easy and tasty dish.
Ingredients
- 1 head of cauliflower, chopped into small florets
- 1 leek, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 200ml cup oat milk
- Herbs, salt and pepper to taste
- Optional toppings: croutons, chopped herbs, grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the chopped cauliflower florets, potato sliced, leeks and te garlic in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, herbs and pepper.
- Roast the vegetables in the preheated oven for 25-30 minutes or until tender and lightly browned.
- Using an immersion blender or a regular blender, add the roasted vegetables and the oat milk. Puree the soup during 5 minutes or until smooth.
- Serve the soup hot with optional toppings like croutons, chopped herbs, or grated Parmesan cheese.
Enjoy your delicious roasted cauliflower soup!
Notes
- Wait for the vegetables to cool a little before putting them in the blender.
- Depending on the power of the blender you should blend the vegetables little by little.