Creamy Roasted Cauliflower Soup

• порції: 6 servings
• активний час: 10 minutes
• загальний час: 40 minutes

Інгредієнти

1 large head of cauliflower, chopped into florets

2 tablespoons olive oil

Salt and pepper to taste

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup unsweetened coconut milk, (or other plant-based milk for a creamier texture)

Fresh thyme or parsley for garnish (optional)

Напрямки

Group 1

Step 1

The first step includes preheating your oven to 425° F and placing the florets on a sheet and drizzling them with olive oil together with salt and pepper. You will roast these for the next thirty minutes, until cooked through and golden brown, and don’t forget to turn them after the initial fifteen minutes.

Step 2

Let the cauliflower cook and focus your attention now onto preparing the onion and garlic. In a large pot over medium heat add the oil followed by the chopped onion and garlic, cooking for about five minutes until tender and transparent.

Step 3

Now, it’s time to add both the vegetable broth and the cauliflower to the pot. Allow the mixture to boil before lowering the heat and simmering for about ten minutes.

Step 4

An immersion blender comes in handy for pureeing the soup and making it smooth. Alternatively, you can blend just half of the soup for a chunkier texture. Add the coconut milk for a gentle creamy taste and finally season to your liking.

Step 5

You can serve the bowl by placing the soup into the contained and rub it with parsley or thyme for added flavor.