Roasted Cauliflower Soup: A Creamy, Healthy Delight
Roasted cauliflower soup is a comforting and nutritious dish, perfect for cool days or whenever you crave a wholesome, creamy meal. Roasting the cauliflower intensifies its flavor, creating a deep, nutty profile that forms the heart of this velvety soup. This recipe is straightforward, yet the result is nothing short of gourmet. Let’s break down how to make this delicious soup step by step.
Ingredients:
For Roasting the Cauliflower:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for a smoky touch)
- Salt and black pepper, to taste
For the Soup:
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 cup heavy cream or unsweetened coconut milk (for a dairy-free option)
- ½ teaspoon ground nutmeg (optional, for a warm depth of flavor)
- Salt and black pepper, to taste
For Garnish (Optional):
- Drizzle of olive oil or cream
- Croutons or roasted chickpeas
- Fresh parsley or thyme, chopped
- Sprinkle of grated Parmesan or nutritional yeast for a vegan option
Equipment:
- Baking sheet
- Large soup pot or Dutch oven
- Blender (immersion or regular)
- Wooden spoon for stirring
Method:
