Roasting the cauliflower for this vegan soup gives it a nutty flavor and eliminates the cabbage taste that the cooked cauliflower can have. Oat milk and a russet potato make the soup thick and creamy without the need to add dairy. A hand blender, also known as a hand blender, is an inexpensive kitchen appliance that makes it easy to make pureed soups, but a regular kitchen blender also works.
Active time: 20 minutes Total time: 45 minutes
Creamy Roasted Cauliflower Soup
Ingredients
- 1 medium (588 g) head of cauliflower
- 2 tablespoons olive oil, divided
- 4 whole garlic cloves
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 1 medium (213 g) russet potato, peeled and chopped
- 1 bay leaf
- 1 cup (244 g) plain unsweetened oat or hemp milk
- ½ tsp freshly ground nutmeg
- 1-2 tbsp fresh lemon juice
- 2 tablespoons chopped parsley for garnish
Directions
Preheat the oven to 400°F (204°C). Cut the cauliflower into 5cm florets and cut the center stem into thin slices. On a rimmed baking sheet, toss the cauliflower and garlic with 1 tablespoon olive oil and salt and pepper. Roast until the cauliflower is deeply browned in spots, about 30 minutes.
Meanwhile, heat remaining tablespoon oil in a soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.
Add the cauliflower and garlic to the pot, reserving 1/2 cup (about 40 g) of the smallest browned pieces for garnish. Add broth, potatoes and bay leaf. Bring to a simmer, then cover, reduce heat to medium-low, and cook until vegetables are very tender, about 25 minutes.
Discard the bay leaf. Add the oat milk and then puree the soup with a hand blender directly in the pot until a smooth mixture is formed. (Alternatively, blend in batches in a standard blender, slightly venting the lid to release steam.) Stir in the nutmeg. If the soup is too thick, add warm water as needed to thin it out.
To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and parsley.
Servings: 4 | Serving Size: 1 1/2 cups
Nutritional value (per serving): Calories: 174; Total fat: 8g; Saturated fat: 1g; Monounsaturated fat: 5 g; Cholesterol: 0mg; Sodium: 356 mg; Carbohydrates: 24g; Fiber: 5g; Sugar: 5g; Protein: 5g
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