Creamy Roasted Cauliflower Soup

• portioner: 4 servings
• aktiv tid: 15 minutes
• total tid: 55 minutes

Ingredienser

1 large head of cauliflower (cut into florets (reserve a handful for garnish)

2 medium potatoes (peeled and diced)

1 large onion (quartered)

1 whole garlic bulb

2 tbsp olive oil

Salt and black pepper (to taste)

2 cups vegetable broth (add more if desired)

1 cup oat cream (or any plant-based cream)

Reserved roasted cauliflower florets

Extra oat cream

Chili oil

Fresh herbs (e.g., parsley or chives)

Instruktioner

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Vegetables: Arrange cauliflower florets (reserve a handful for garnish), diced potatoes, and quartered onion on a large baking tray. Cut the top off the garlic bulb and add it to the tray.

Season and Roast: Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-40 minutes or until tender and lightly browned.

Roast the Garnish Florets: In the last 10 minutes, place reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy.

Blend the Soup: Squeeze roasted garlic cloves out of their skins and discard skins. Transfer roasted veggies and garlic to a blender with 2 cups vegetable broth; blend until smooth, adding more broth if needed.

Heat the Soup: Pour the soup into a large pot, stir in oat cream, and heat over medium until warmed. Adjust seasoning to taste.

Serve: Ladle soup into bowls, garnish with crispy cauliflower, a drizzle of extra oat cream, chili oil, and fresh herbs.

Näring

• Kalorier: 220 kcal