YIELD: 4 SERVINGS
Get cozy with a bowl of hot Cauliflower Soup. Made with roasted cauliflower and garlic, butter and spices, this easy soup recipe needs a place at your dinner table!PREP TIME15 minutesCOOK TIME45 minutesTOTAL TIME1 hour
- 1 large cauliflower head
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ⅛ teaspooin nutmeg
- ¼ teaspoon cumin
- 1/4 teaspoon black pepper
- 1 yellow onion
- 2 cloves garlic
- 2 Tablespoons butter
- 4 cups vegetable broth
- 1/4 teaspoon paprika, for garnish
- Preheat the oven to 425F. Remove the leaves and the stem of the cauliflower and chop it into florets. Add the florets into a large baking tray and drizzle them with olive oil, season with salt, nutmeg, cumin, and ground pepper. Roast until tender and lightly golden, about 30-35 minutes.
- Chop onion into quarters (leave the skin on for them not to burn) and place them in another baking tray. Place garlic cloves in a small piece of foil and roast them with the onion.Drizzle with olive oil and roast until golden brown, about 20-25 minutes (you can put them in the oven about ten minutes after the cauliflower so it’s all done at the same time).
- Peel the onion and garlic cloves and place them into a saucepan. Add the roasted cauliflower, butter, and vegetable broth. Simmer over medium heat for 15 minutes until everything is perfectly tender; this will make the soup extra creamy.
- Place the soup into a food processor or blender and blend until very smooth. Be careful not to over-fill your food processor, or you will end up with soup all over the counter. Make it in batches if necessary. TIP: Select a few lovely florets to garnish the soup bowls.
- Divide the soup into individual bowls. Garnish with the selected cauliflower florets, some freshly ground pepper, and paprika.
- If you prefer a thinner soup, add more broth. If you prefer a thicker soup, add heavy whipping cream while heating.
- Roasting the vegetables provide a nutty, smokey flavor.
- Add a splash of warm, canned coconut milk or a dollop of sour cream before serving for a sweet and savory dish. Top with a sprinkle of paprika and a pinch of chives or pepitas for a crunch.
Amount Per Serving: CALORIES: 216TOTAL FAT: 17gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 11gCHOLESTEROL: 15mgSODIUM: 1060mgCARBOHYDRATES: 7gFIBER: 5gSUGAR: 7gPROTEIN: 5g© AimeeCUISINE: American / CATEGORY: Soup
Cauliflower Soup has all the satisfying creamy taste of your favorite fall soups, with fewer calories. This low carb recipe will keep you warm when the cold weather hits!