Roasting the cauliflower for this vegan soup makes it nutty and removes any of the brassica funk cauliflower can have when cooked. Oat milk and a russet potato make the soup thick and creamy without adding dairy products. 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 just as well.
Active time: 20 minutes Total time: 45 minutes
Creamy Roasted Cauliflower Soup
Ingredients
- 1 medium (588g) head of cauliflower
- 2 tablespoons olive oil, divided
- 4 whole cloves of garlic
- ½ tsp freshly ground black pepper
- ¼ teaspoon salt
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 1 medium (213g) russet potato, peeled and chopped
- 1 bay leaf
- 1 cup (244 g) plain unsweetened oat or hemp milk
- ½ tsp freshly ground nutmeg
- 1-2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley, for decoration
Directions
Preheat oven to 400°F (204°C). Cut the cauliflower into 2-inch florets and thinly slice the center stem. Toss cauliflower and garlic on a rimmed baking sheet with 1 tablespoon olive oil plus salt and pepper. Roast until the cauliflower is deeply browned in spots, about 30 minutes.
Meanwhile, heat the remaining tablespoons 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 pan, reserving 1/2 cup (about 40 g) of the smallest browned pieces for garnish. Add broth, potatoes and bay leaf. Bring to a boil, cover, reduce heat to medium-low, and cook until vegetables are very tender, about 25 minutes.
Discard the bay leaf. Add the oat milk, then puree the soup with an immersion blender directly into the pot until smooth. (Alternatively, blend in batches in a standard blender, venting lid slightly to release steam.) Stir in nutmeg. If soup is too thick, add hot water to thin as needed.
To serve, pour 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: 356 mg; Carbohydrate: 24g; Dietary fiber: 5g; Sugar: 5 g; Protein: 5g
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