Roasted Cauliflower Garlic and Coconut Soup
Delight your taste buds with this Roasted Cauliflower Garlic and Coconut Soup, a velvety, flavor-packed dish that's as comforting as it is nourishing. The magic begins with golden, caramelized roasted cauliflower and garlic, which lend a rich, nutty flavor to the soup. Infused with earthy cumin and coriander, this recipe is elevated with creamy coconut milk and a splash of zesty lime juice for a perfectly balanced bite. Ready in under an hour, this easy-to-make vegan soup is ideal for weeknight dinners or as a meal-prep staple. Garnish with bright, fragrant cilantro for a pop of freshness, and savor each spoonful of this wholesome, plant-based comfort food. Perfectly suited for chilly evenings or elegant first courses, this soup is gluten-free, dairy-free, and sure to impress!
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Recipe Information
Ingredients
- 1 head cauliflower
- 6 cloves garlic
- 1 medium yellow onion
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 tablespoon lime juice
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Cut the cauliflower into florets and peel the garlic cloves. Arrange the cauliflower and garlic on the baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower and garlic. Toss to coat evenly, then spread everything into a single layer.
Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden and tender, stirring halfway through.
While the cauliflower is roasting, dice the onion. Heat the remaining tablespoon of olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent.
Once the cauliflower and garlic are done roasting, add them to the pot with the onion.
Add the vegetable broth, ground cumin, ground coriander, sea salt, and black pepper. Stir to combine, then bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
Stir in the coconut milk and lime juice. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1221 mg | 26% | |
*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.
