Description
A creamy and flavorful roasted cauliflower soup, perfect as a comforting dish or starter.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or a non-dairy alternative
- Salt and pepper to taste
- Optional toppings: roasted nuts, fresh herbs, or croutons
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chopped cauliflower with olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes, until golden brown.
- In a large pot, sauté the onions and garlic until soft.
- Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer.
- Blend the soup until smooth, then stir in the milk. Adjust seasoning to taste.
- Serve warm, optionally topped with roasted nuts or fresh herbs.
Notes
For a richer flavor, pair with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Blending and Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg