Description

Warm up this autumn with a comforting bowl of roasted cauliflower and garlic soup. This creamy, flavorful dish combines the sweetness of roasted cauliflower and garlic with rich coconut milk, creating a velvety texture that soothes the soul. Perfect for chilly evenings, it pairs beautifully with crusty bread or a fresh salad, making it an ideal choice for weeknight dinners or gatherings with friends.

Ingredients

Scale

1 medium head cauliflower (about 1.5 lbs), cut into florets
6 cloves garlic, whole
4 cups low-sodium vegetable broth
1 medium yellow onion, chopped
1 cup full-fat coconut milk
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cauliflower florets in a bowl with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Wrap garlic cloves in aluminum foil drizzled with olive oil and place alongside the cauliflower. Roast for 25-30 minutes until golden brown.
In a large pot over medium heat, add olive oil and sauté chopped onion until translucent (about 5 minutes).
Once vegetables are roasted, add them to the pot along with vegetable broth and coconut milk. Bring to a simmer; blend until smooth using an immersion blender or standard blender.
Serve hot, drizzled with olive oil or garnished with fresh herbs.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting/Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 205
Sugar: 3g
Sodium: 330mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added depth of flavor, consider adding smoked paprika or fresh herbs like thyme or rosemary. - If you prefer a richer soup, feel free to swirl in some cream after blending.