Roasting the cauliflower for this vegan soup makes it nutty and cancels out any of the brassica funk cauliflower can have when boiled. Oat milk and a russet potato make the soup thick and creamy, without adding any dairy. A stick blender, also called an immersion blender, is an inexpensive kitchen gadget that makes pureed soups a breeze to throw together, but a regular kitchen blender works, too.
Active time: 20 minutes Total time: 45 minutes
Creamy Roasted Cauliflower Soup
Ingredients
- 1 medium (588g) head of cauliflower
- 2 tbsp olive oil, divided
- 4 whole garlic cloves
- ½ tsp freshly ground black pepper
- ¼ tsp salt
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 1 medium (213g) russet potato, peeled and chopped
- 1 bay leaf
- 1 cup (244g) plain unsweetened oat or hemp milk
- ½ tsp freshly ground nutmeg
- 1–2 tbsp fresh lemon juice
- 2 tbsp chopped parsley, for garnish
Directions
Preheat the oven to 400°F (204°C). Cut the cauliflower into 2-inch florets and thinly slice the center stalk. On a rimmed baking sheet, toss the cauliflower and garlic with 1 tbsp of the olive oil, plus salt and pepper. Roast until the cauliflower is deeply browned in spots, about 30 minutes.
Meanwhile, heat the remaining tbsp of oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.
Transfer the cauliflower and garlic to the pot, reserving 1/2 cup (about 40 g) of the smallest browned pieces for garnish. Add the broth, potatoes, and bay leaf. Bring to a simmer, then cover, reduce the heat to medium-low, and cook until the vegetables are very tender, about 25 minutes.
Discard the bay leaf. Add the oat milk, then puree the soup with an immersion blender directly in the pot until smooth. (Alternatively, blend in batches in a standard blender, venting the lid slightly to release steam.) Stir in the nutmeg. If the soup is too thick, add warm water to thin as needed.
To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and parsley.
Serves: 4 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 174; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 356mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 5g; Protein: 5g
Publisher: Source link
