Description
A velvety, comforting soup made with roasted cauliflower and garlic, blended to creamy perfection and ideal for pairing with crusty bread.
Ingredients
Units
Scale
- 1 large head cauliflower, chopped
- 1 bulb garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tablespoons butter or plant-based butter
- 4 cups vegetable broth
- 1/2 cup unsweetened almond milk or cream
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley, olive oil, and cracked black pepper for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast alongside the cauliflower on a baking tray for 30–35 minutes until golden and tender.
- In a large pot, melt butter and sauté onion until soft and fragrant, about 5 minutes.
- Add roasted cauliflower and squeeze in the soft garlic cloves. Pour in vegetable broth and bring to a simmer.
- Cook for 10 minutes, then use an immersion blender or transfer to a blender and blend until smooth.
- Stir in almond milk or cream, season with salt, pepper, and nutmeg if using. Simmer another 5 minutes.
- Serve hot, garnished with a swirl of olive oil, fresh parsley, and cracked black pepper.
Notes
- For a richer soup, use full-fat cream or coconut milk.
- Adjust garlic quantity based on your flavor preference.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
