Roasted Cauliflower Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth can be lower in sodium and cost.

Boil the whole cauliflower in salted water for 4-5 minutes.

Drain the cauliflower and let it cool before cutting it into florets.

Chop 3 cloves of garlic, 1 large carrot, 2 celery stalks, and 1 medium onion into small pieces.

Sauté the chopped vegetables in 1/4 cup of butter over medium heat for 4-5 minutes until translucent.

Add 2 tablespoons of all-purpose flour to the sautéed vegetables and mix well.

Add 5 cups of garden vegetable broth to the pot and mix thoroughly.

Add 2 bay leaves and a sprig of fresh rosemary to the broth.

Roast the seasoned cauliflower at 425°F for 25 minutes, flipping halfway through.

Once roasted, add the cauliflower to the pot with the broth and vegetables.

Blend the soup using an immersion blender until smooth.

Stir in 1/4 cup of heavy cream and season with additional salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary