This Soup is the GREATEST I have EVER MADE

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used for a lighter soup.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 180°C.

Prepare garlic by leaving the skins on and nipping off the tops of 5-7 cloves.

Remove leaves from 2 average cauliflowers, chop in half, and discard the core.

Chop the cauliflower into chunks and place in a bowl.

Put the cauliflower and garlic cloves into a roasting tray, drizzle with olive oil, and season with salt and black pepper.

Mix everything with hands to coat the cauliflower in oil and seasoning.

Bake in the oven for about 40 minutes until the cauliflower is soft and has dark charring.

Dice 2 onions and place them in a bowl.

When the cauliflower is about 10-15 minutes from being done, heat a Dutch oven or saucepan on medium heat and add a splash of olive oil.

Add the diced onion to the pan and season with salt and black pepper.

Sweat the onion for about 10 minutes until soft and translucent without color.

Add butter to the onions and stir.

Remove the roasted garlic from the skins and add to the pan with the onions.

Add the roasted cauliflower to the pan and mix well.

Pour in enough chicken or vegetable stock to just cover the cauliflower.

Blend the mixture until fairly smooth.

Adjust the consistency with water or stock if too thick.

Add a few knobs of butter and blend again for desired consistency.

Taste the soup and adjust seasoning with more salt and black pepper, then blend again.

Pour in a good glug of cream and blend until silky and smooth.

Serve the soup with thick slices of bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary