Roasted Cauliflower Soup
Author: Danielle
| Evaluate: | |
| Difficulty: | |
|
|
This creamy roasted cauliflower soup is a comforting, flavor-packed dish perfect for any season. Featuring oven-roasted cauliflower and garlic, it’s blended to silky perfection with potatoes for added richness. Topped with toasted pine nuts and fresh thyme, this easy-to-make soup is both nutritious and delicious. Ready in under an hour, it’s ideal for weeknight dinners or elegant entertaining. Naturally gluten-free and easily made vegan, this versatile soup caters to various dietary needs while delivering a satisfying, restaurant-quality meal at home.
Read more
Ingredients:
Number of portions: 4
2-3 Tablespoon(s)
olive oil
1 Head(s)
cauliflower, divided into florets
1 Clove(s)
garlic
1
large onion
1
large potato, peeled and diced
1 Teaspoon(s)
salt
1/2 Teaspoon(s)
ground pepper
4 Cup(s)
vegetable or chicken broth
1 Sprig(s)
fresh or dried thyme
1 Handful(s)
pine nuts to garnish
Preparation:
Preparation time: over 1h.
- Preheat the oven to 200°C (400°F). Prepare a baking sheet with parchment paper.
- Coat cauliflower florets in 2 tablespoons of olive oil and spread on the baking sheet. Prepare garlic by cutting off the top, rubbing with ½ tablespoon oil, wrapping in foil, and placing on the sheet.
- Roast for 40-45 minutes until cauliflower is golden and tender, and garlic is soft. Check cauliflower every 5 minutes after 40 minutes as it may finish before the garlic.
- Set aside ½ cup of small cauliflower florets for garnish. Let garlic cool, then extract roasted cloves from skins.
- In a large pot over medium heat, melt 1 tablespoon butter or ghee. Add onions, cover, and cook for 15-20 minutes until soft and translucent, stirring occasionally.
- Combine roasted cauliflower, garlic, and diced potato with onions. Season with salt and pepper. Add just enough broth to cover vegetables (about 4 cups). Stir in fresh thyme.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 20 minutes or until potatoes are tender.
- While simmering, toast pine nuts in a small skillet over medium-high heat until lightly golden, stirring constantly. Set aside.
- Remove thyme sprig and blend soup until smooth. Adjust consistency with extra stock or water if needed. Season to taste.
- Serve in bowls, garnished with reserved cauliflower florets, toasted pine nuts, and fresh thyme leaves.
- Note: Soup can be refrigerated for up to 5 days or frozen for up to 3 months.
Author: Danielle
Report recipe
<script>
// Get all elements with the class "yasr-multiset-visitors-rater"
const elements = document.querySelectorAll('.yasr-multiset-visitors-rater');
// Attach a click event listener to each element
elements.forEach(element => {
element.addEventListener('click', () => {
// Wait for 1 second before clicking the ".yasr-send-visitor-multiset" element
setTimeout(() => {
const targetElement = document.querySelector('.yasr-send-visitor-multiset');
if (targetElement) {
targetElement.click();
}
}, 1000);
});
});
</script>