Creamy Roasted Cauliflower Soup
Warm up with this delicious and comforting roasted cauliflower soup. Blended with potatoes, onions, and a whole roasted garlic bulb, it's enriched with oat cream for a silky texture. Garnish with crispy roasted florets, a drizzle of chili oil, and fresh herbs for an extra touch.
Equipment
- Large baking tray
- Small baking tray
- Blender
- Large Pot
- Knife
- Cutting board
Ingredients
- 1 large head of cauliflower cut into florets (reserve a handful for garnish)
- 2 medium potatoes peeled and diced
- 1 large onion quartered
- 1 whole garlic bulb
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 cups vegetable broth add more if desired
- 1 cup oat cream or any plant-based cream
For Serving:
- Reserved roasted cauliflower florets
- Extra oat cream
- Chili oil
- Fresh herbs e.g., parsley or chives
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Arrange cauliflower florets (reserve a handful for garnish), diced potatoes, and quartered onion on a large baking tray. Cut the top off the garlic bulb and add it to the tray.
- Season and Roast: Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 30-40 minutes or until tender and lightly browned.
- Roast the Garnish Florets: In the last 10 minutes, place reserved cauliflower florets on a small tray. Drizzle with olive oil, season, and roast until crispy.
- Blend the Soup: Squeeze roasted garlic cloves out of their skins and discard skins. Transfer roasted veggies and garlic to a blender with 2 cups vegetable broth; blend until smooth, adding more broth if needed.
- Heat the Soup: Pour the soup into a large pot, stir in oat cream, and heat over medium until warmed. Adjust seasoning to taste.
- Serve: Ladle soup into bowls, garnish with crispy cauliflower, a drizzle of extra oat cream, chili oil, and fresh herbs.
Nutrition
Calories: 220kcal