Cauliflower Soup
Savor the essence of simplicity with our Cauliflower Soup - a creamy, comforting blend that's surprisingly dairy-free. Roasted cauliflower stars in this luscious soup, elevated with a touch of butter for richness, making it a perfect choice for a cozy, nutritious meal.
Ingredients
- 1 large head cauliflower
- 3 tablespoons extra-virgin olive oil
- Fine sea salt
- 1 medium red onion
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- ΒΌ teaspoon ground nutmeg
- For garnish:
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Get Ready to Roast: Heat your oven to 425 degrees Fahrenheit. Mix cauliflower florets with 2 tablespoons olive oil and salt on a lined baking sheet. Spread them out and roast until golden and soft, turning once, about 25 to 35 minutes.
- Onion Time: Heat the last tablespoon of olive oil in a large pot over medium heat. Add chopped onion and a little salt, cooking until soft and slightly golden, roughly 5 to 7 minutes.
- Garlic and Broth Mix: Quickly stir in the garlic until you catch its aroma, about 30 seconds, then add the vegetable broth to the pot.
- Cauliflower Simmer: Keep four cauliflower florets aside for later, and add the rest to your pot. Bring to a simmer on a higher heat, then reduce to a gentle simmer, stirring occasionally for 20 minutes.
- Blend to Creaminess: After letting the soup slightly cool, carefully blend it with butter until creamy. Season with lemon juice, nutmeg, and salt to taste.
- Garnishing Touch: Serve the soup garnished with a roasted cauliflower floret and a dash of fresh parsley, chives, or green onions.