Roasted cauliflower soup

Learn how to make the best cauliflower soup this soup is rich, creamy and uses roasted cauliflower

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F (220°C). 2. Cut the cauliflower into florets or medium-sized chunks. Place then in a large bowl add 3-4 unpeeled garlic cloves, 2-3 tablespoons of olive oil and toss until evenly coated. 3. Spread in a single layer on a baking tray and bake for about 20-30 minutes or until golden brown. Be careful not to burn the garlic, if the garlic burns too quickly and the cauliflower is not done yet, remove the garlic from the oven. *Reserve about 1 cup of roasted cauliflower for the garnish and set aside. 4. Meanwhile, in a large pot, heat 2 tablespoons of olive oil over medium heat, add chopped onion and sauté until golden, about 8-10 minutes. 5. Add potatoes, roasted cauliflower, squeeze in the garlic from the skin directly into the pot. Add vegetable broth, salt pepper and cumin. 6. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes. 7. Turn the heat off, blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until smooth. 8. Check the seasoning and add spices as needed. 9. Ladle out into soup bowls, garnish with a drizzle of olive oil, chives/parsley, a few roasted cauliflower florets and serve.