Light Roasted Cauliflower Soup
Warm up with this irresistibly creamy Light Roasted Cauliflower Soup, a wholesome and satisfying recipe that's perfect for cozy nights or light lunches. Featuring oven-roasted cauliflower florets for a rich, nutty flavor, this soup blends together tender vegetables, aromatic garlic, and a dash of nutmeg for a comforting depth of flavor. With unsweetened almond milk (or your choice of dairy) adding a velvety texture, it's a dairy-free option that doesn't compromise on creaminess. Ready in under an hour, this healthy soup is perfect for meal prep or a quick weeknight dinner, and it's easily customizable with fresh parsley or your favorite toppings. Whether you're looking for a vegan-friendly starter or a hearty main, this nourishing roasted cauliflower soup will delight your taste buds and warm your soul.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or dairy milk)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the leaves and core from the cauliflower, and cut it into small florets. Spread the florets evenly on the baking sheet.
Drizzle 1 tablespoon of olive oil over the cauliflower and toss to coat. Roast in the oven for 25-30 minutes, until the florets are golden and tender, flipping halfway through.
While the cauliflower roasts, dice the onion and mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and cook for another minute until fragrant.
Once the cauliflower is roasted, add it to the pot along with the vegetable broth, salt, ground black pepper, and ground nutmeg. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to blend the flavors.
Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. (Alternatively, carefully transfer the mixture in batches to a countertop blender.)
Stir in the almond milk and adjust the seasoning with additional salt and pepper if needed.
Reheat the soup over low heat if necessary, but do not let it boil.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 30.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 766 mg | 59% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3929 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
