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Creamy Roasted Cauliflower Soup

Discover the perfect blend of comfort and nutrition with Creamy Roasted Cauliflower Bliss Soup. This plant-based delight features roasted cauliflower and creamy coconut milk, creating a rich texture without relying on dairy. Packed with vitamins and antioxidants, cauliflower offers numerous health benefits, while savory spices elevate the flavor profile. Ideal for chilly days, this soup is not only delicious but also customizable to suit your preferences. Enjoy a wholesome meal that nourishes both body and soul.
Print Recipe

Ingredients
  

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

Salt and pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

1 medium potato, peeled and diced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a non-vegan version)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon lemon juice

Fresh parsley or chives, for garnish

Optional: Crumbled feta cheese or toasted pumpkin seeds for topping

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast the Cauliflower: On a large baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out in a single layer and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through for even roasting.

      Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

        Cook the Potatoes: Add the diced potato to the pot and pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cook until the potato is tender, about 10-15 minutes.

          Blend the Soup: Once the cauliflower is roasted and the potatoes are soft, add the roasted cauliflower to the pot. Stir in the cumin, smoked paprika, and coconut milk. Use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer the mixture to a blender in batches, being careful with the hot liquid.)

            Adjust Seasoning: After blending, return the soup to low heat. Stir in the lemon juice and adjust seasoning with additional salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.

              Serve: Ladle the creamy soup into bowls and garnish with fresh parsley or chives. If desired, sprinkle with crumbled feta cheese or toasted pumpkin seeds for added flavor and texture.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings