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Roasted Cauliflower Soup
This smooth, creamy and satisfying soup is dairy free. Roasting the cauliflower brings out its sweetness and intensifies its flavor.
Servings: 4 | Prep Time: 15 min | Cook Time: 1 hour
INGREDIENTS
Roasted cauliflower
large head cauliflower, cut into florets
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cauliflower soup
1 tablespoon olive oil
1 large onion, chopped
3 carrots, thinly sliced
3 cloves minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 large russet potatoes, peeled and diced
4 cups vegetable broth
DIRECTIONS
Preheat the oven to 425˚ F.
Drizzle the cauliflower with olive oil and season with salt and pepper. Roast uncovered for 20 minutes.
Heat the olive oil in a stockpot over medium heat. Add the onions, carrots, garlic, salt, pepper and paprika and sauté for 6-8 minutes until the vegetables soften.
Add the potatoes and cook for an additional 10 minutes.
Pour the vegetable broth into the stockpot and add roasted cauliflower. Cook for approximately 20 minutes. Remove some of the cauliflower to use as a garnish.
Using an immersion blender, puree the soup. When serving, add some roasted cauliflower florets to each bowl.
Drizzle the cauliflower with olive oil and season with salt and pepper. Roast uncovered for 20 minutes.
Heat the olive oil in a stockpot over medium heat. Add the onions, carrots, garlic, salt, pepper and paprika and sauté for 6-8 minutes until the vegetables soften.
Add the potatoes and cook for an additional 10 minutes.
Pour the vegetable broth into the stockpot and add roasted cauliflower. Cook for approximately 20 minutes. Remove some of the cauliflower to use as a garnish.
Using an immersion blender, puree the soup. When serving, add some roasted cauliflower florets to each bowl.
