Roasted Cauliflower and Garlic Soup

Creamy roasted cauliflower and garlic soup in a chic white bowl on a wooden table, garnished with parsley, beside a crusty loaf on a ceramic dish, in natural light.
Roasted Cauliflower and Garlic Soup

Introduction

Today's smooth soup is a luxurious blend of roasted cauliflower and garlic, enriched with creamy coconut milk and a hint of aromatic thyme. This soup is not only comforting but also packed with nutrients, making it a perfect choice for a cozy meal.

Ingredients

  • 1 large head of cauliflower, cut into florets
  • 4 cloves of garlic, peeled
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 4 cups of vegetable broth
  • 1 cup of coconut milk
  • 1 teaspoon of dried thyme
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until golden and tender.
  3. In a large pot, sauté the chopped onion in a bit of olive oil until translucent.
  4. Add the roasted cauliflower and garlic to the pot along with the vegetable broth.
  5. Bring to a simmer and cook for 15 minutes.
  6. Stir in the coconut milk and thyme, and continue to simmer for another 5 minutes.
  7. Use an immersion blender to purée the soup until smooth.
  8. Season with additional salt and pepper to taste.
  9. Serve hot, garnished with chopped parsley.

Serve this delightful soup with a sprinkle of fresh parsley and a side of crusty bread for dipping. It's an ideal dish for warming up on a chilly evening and impressing your guests with a touch of gourmet vegan cuisine.

Isabella

Additional Information
NutritionfactsCalories: 150 per serving, Fat: 9g, Carbohydrates: 15g, Protein: 3g 
Preparation Time45 minutes 
Allergy InformationPossible allergens include garlic and coconut.