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–+ servings

Roasted Cauliflower Soup

Chef Megan
This Roasted Cauliflower Soup will be your go-to soup time and time again. It is warming, delicious, and easy to make. It is full of nutrition with all the fiber of cauliflower and the tastiness of roasted garlic and shallots to accompany this dairy-free soup.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer, Soup, vegan
Cuisine American
Servings 6

Equipment

  • Blender
  • oven

Ingredients
  

  • 1 large head of cauliflower, trimmed and cut into florets
  • 2 shallots, peeled and rough chopped
  • 3-4 garlic cloves, peeled
  • 2 tbsp extra virgin olive oil, divided
  • 1/2 tsp sea salt, divided
  • 4 cups low sodium vegetable broth
  • 1/4 cup coconut milk
  • Freshly cracked pepper to taste
  • 1/4 cup toasted pumpkin seeds
  • Fresh chopped cilantro to garnish

Instructions
 

  • Preheat oven to 425◦.
  • In a large mixing bowl, toss cauliflower florets, shallots, and garlic cloves with 1-2 tablespoons extra virgin olive oil and a pinch or two of sea salt.  Place the florets on a parchment-lined baking pan and bake for 25-30 minutes.
  • Using a blender, combine roasted cauliflower, shallots, roasted garlic, vegetable broth, ¼ cup coconut milk, a pinch of sea salt, and fresh cracked pepper to taste. Blend until smooth.  Repeat until all blended.  Heat in a saucepan on the stovetop to serve.
  • Garnish with toasted pumpkin seeds and chopped cilantro and a drizzle of extra virgin olive oil.
Keyword cauliflower, roasted cauliflower, roasted cauliflower soup, soup
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