This creamy cauliflower soup is a velvety, smooth dish made with roasted cauliflower and aromatics like onions, garlic, and herbs. It’s a light, low-calorie soup that’s also naturally gluten-free and can be made vegan if you swap the cream for coconut milk or another plant-based option. The soup has a mild, nutty flavor from the cauliflower and can be topped with crispy croutons or fresh herbs for added texture.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or coconut milk for a dairy-free version)
  • 1/2 tsp dried thyme (or fresh if preferred)
  • 1/4 tsp ground nutmeg (optional)
  • 1 tbsp fresh lemon juice (optional, for brightness)
  • Fresh parsley or chives for garnish (optional)
  • Crusty bread or croutons for serving (optional)

Instructions:

  1. Roast the cauliflower: Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat the cauliflower evenly. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and slightly browned.
  2. Sauté the aromatics: While the cauliflower is roasting, heat a large pot over medium heat and add a little olive oil. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Combine roasted cauliflower and broth: Once the cauliflower is done roasting, transfer it to the pot with the onions and garlic. Pour in the vegetable or chicken broth and add the dried thyme and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
  4. Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Return the soup to the pot once blended.
  5. Finish the soup: Stir in the heavy cream (or coconut milk for a dairy-free version). If you prefer a thinner soup, you can add more broth at this point. Taste the soup and adjust the seasoning with salt, pepper, and lemon juice, if desired.
  6. Serve: Ladle the soup into bowls and garnish with fresh herbs like parsley or chives. Serve with crispy bread or croutons for added crunch!

Nutritional Information (per serving, based on 6 servings):

  • Calories: 150 kcal
  • Protein: 3g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Sugars: 5g
  • Fat: 11g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 600mg
  • Potassium: 500mg
  • Vitamin A: 10% DV
  • Vitamin C: 60% DV
  • Calcium: 4% DV
  • Iron: 6% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

This Cauliflower Soup is creamy, comforting, and perfect for a light yet filling meal. It’s great for those who are looking for a healthy, vegetable-packed dish