Cauliflower Soup Recipe
This cauliflower soup recipe is rich in flavor and loaded with healthy ingredients. Nothing tastes better than a warm cozy cup of soup!
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Servings: 4 servings
Ingredients
- 1 cauliflower head - stem removed and chopped in to small pieces
- olive oil
- Salt and pepper
- 1 onion - chopped
- 3 garlic cloves - minced
- 4 cups vegetable broth
- 2 Tbsp salted butter
Instructions
Roast The Cauliflower:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Wash and chop up the cauliflower, first removing the stem. Cut into small uniform pieces. Place in a single layer on the baking sheet. Drizzle with olive oil, salt and pepper.
- Bake for 30-35 minutes, or until edges of cauliflower begin to golden. Remove from oven and set aside.
Make the Soup:
- In a large pot over medium high heat, add the onion and oil. Cook until onion becomes translucent, about 2-3 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Pour in vegetable broth and add roasted cauliflower. Generously season with sea salt and pepper. Let the soup simmer for 10-15 minutes.
Blending The Soup:
- Remove soup from heat source and let it cool. Using a ladle, pour just enough soup into the blender so that the container is ¼ full or half full (Never fill a blender with hot liquid all the way to the top). Add half of the butter to the blender.
- Seal container with lid and start blending on lowest setting (or use pulse option). Slowly Turn up to highest setting until creamy and smooth, then turn off.
- Pour soup into a medium sized bowl, then repeat the blending process with rest of soup. Once all soup is added to the bowl, give it a quick stir and add to scoop into serving bowls.
Nutrition Info
Calories: 112kcal
The nutritional information provided is an estimate and is per serving.
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