Vegan Roasted Cauliflower Soup
Ingredients
-
1
large head
cauliflower, de-stemmed and broken into florets
-
1 ½
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
-
5
cloves
garlic, smashed with skins
-
½
large
Vidalia onion
-
2-3
sprigs
thyme, stems removed
-
4 ½
cups
vegetable broth
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Toss the cauliflower florets with olive oil, salt, and pepper on the baking sheet, and add the smashed garlic.
- Roast the cauliflower for 15 minutes and then remove the garlic skins.
- In a pot, sauté the onions in olive oil over medium-high heat until browned, about 8 minutes.
- Add the roasted cauliflower, garlic, thyme, and vegetable broth to the pot and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve the soup in bowls and optionally top with additional cauliflower, crushed red pepper, thyme, and coconut milk.
Nutrition Facts (estimated)
Servings
5 servings
Calories
103
Total fat
4.4g
Total carbohydrates
14.3g
Total protein
3.7g
Sodium
0mg
Cholesterol
0mg
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