Roasted Cauliflower Soup Recipe

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.

Preheat oven to 425°F (220°C).

Cut the cauliflower into florets or medium-sized chunks. Place them in a large bowl, add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil, and toss until evenly coated.

Spread in a single layer on a baking tray and bake for about 20-30 minutes or until golden brown. Be careful not to burn the garlic; if the garlic burns too quickly and the cauliflower is not done yet, remove the garlic from the oven. Reserve about 1 cup of roasted cauliflower for garnish and set aside.

Meanwhile, in a large pot, heat 2 tablespoons of olive oil over medium heat, add chopped onion, and sauté until golden, about 8-10 minutes.

Add diced potato, roasted cauliflower, and squeeze in the garlic from the skin directly into the pot. Add vegetable broth, salt, pepper, and cumin.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth.

Check the seasoning and add spices as needed.

Ladle out into soup bowls, garnish with a drizzle of olive oil, chives/parsley, a few roasted cauliflower florets, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary