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Roasted Garlic Cauliflower Soup Creamy and Flavorful

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- 1 large head of cauliflower, separated into florets - 1 whole bulb of garlic - 1 medium onion, finely chopped - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 2 tablespoons olive oil - 1 teaspoon dried or fresh thyme - Salt and freshly ground black pepper, to taste The main ingredients make this soup special. Cauliflower gives a nice texture. Garlic adds depth and a sweet flavor. Onion brings sweetness and aroma to the mix. The vegetable broth serves as a light base. Coconut milk or heavy cream makes it creamy and rich. Thyme adds a touch of earthiness. Salt and pepper balance the flavors perfectly. - Heavy cream for richer flavor - Chives or parsley for garnish You can use heavy cream if you want a richer taste. It makes the soup even creamier. Fresh chives or parsley are great for garnish. They add a pop of color and freshness. These optional ingredients can elevate your dish. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). This helps the cauliflower roast well. - Take the large head of cauliflower and separate it into florets. This ensures even cooking. - Cut the top off the whole bulb of garlic to expose the cloves. This makes it easy to roast. - Place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil. - Sprinkle salt and black pepper over the cauliflower. Toss it to coat evenly. - Wrap the garlic bulb in aluminum foil after drizzling a bit of olive oil on it. - Roast the cauliflower and garlic in the oven for 25-30 minutes. - Check the cauliflower; it should be tender and golden. The garlic will feel soft and buttery. - While the vegetables roast, take a large pot and heat the remaining tablespoon of olive oil. - Add the finely chopped onion to the pot and sauté for 5 minutes. It should become soft and fragrant. - Once the cauliflower and garlic are done, take them out of the oven. - Squeeze the soft garlic cloves into the pot. Add the roasted cauliflower florets too. - Pour in 4 cups of vegetable broth and add thyme. Stir well and let it simmer for 10 minutes. - After simmering, take the pot off the heat. - Use an immersion blender to blend the soup until it is smooth. If you use a traditional blender, blend in small batches. - Stir in 1 cup of coconut milk until it is fully mixed. Add salt and freshly cracked pepper to taste. - Place the pot back on low heat to warm the soup through. Adjust seasoning if needed. To make the best roasted garlic cauliflower soup, follow these roasting tips: - Choose fresh vegetables. Fresh cauliflower and garlic have the best flavor. - Cut evenly. Make sure your cauliflower florets are about the same size. This helps them cook evenly. - Use enough oil. Drizzle with olive oil for a golden, tasty finish. It also helps prevent sticking. - Don't crowd the pan. Spread the florets and garlic out on the baking sheet. Crowding them can trap steam and make them soggy. - Check for doneness. Look for a golden color and a tender texture. You want them cooked but not mushy. Your choice of blending method affects your soup's texture: - Immersion blender. It’s easy to use and keeps the soup in the pot. Just blend until smooth. - Traditional blender. Blend in small batches. Leave the lid slightly open to let steam escape. This helps avoid spills. - Perfect texture. Aim for a velvety smooth soup. If it’s too thick, add more broth or coconut milk to reach your desired consistency. Seasoning is key to a great taste. Here are some tips: - Use herbs wisely. Thyme adds a nice earthy flavor. Experiment with other herbs like rosemary or sage for variety. - Spice balance. Add salt and pepper gradually. Taste as you go to find the right balance. - Adjust creaminess. For a richer soup, add more coconut milk or cream. For a lighter version, stick with vegetable broth. These tips will elevate your roasted garlic cauliflower soup and make it truly delicious. Pro Tips Choose Fresh Ingredients: Always opt for the freshest cauliflower and garlic you can find. Fresh produce enhances the flavor and texture of the soup, making it more vibrant and delicious. Adjust Creaminess: For a lighter soup, stick with coconut milk. If you prefer a richer taste, heavy cream will add a luxurious texture. Experiment to find your perfect balance! Mind the Roasting Time: Keep an eye on the cauliflower and garlic while roasting. Each oven is different, and you want them tender and golden, not burnt. Stir occasionally for even cooking. Garnish Wisely: Fresh herbs like chives or parsley not only add color but also enhance the flavor. A drizzle of olive oil before serving can elevate the dish even further. {{image_4}} You can switch up the milk in this soup. Almond milk or oat milk works well. These options keep the soup light and add a hint of sweetness. If you want a richer taste, try heavy cream. Adding more veggies is a fun way to change the soup. Carrots bring a nice color and sweetness. Potatoes can add creaminess, too. Just chop them into small pieces, and they will cook well with the cauliflower. Spices can really change how your soup tastes. Try adding cumin for a warm, earthy flavor. Paprika adds a smoky kick, which is nice. You can also mix herbs like basil and rosemary for a fresh taste. Experiment with different herb combinations. Thyme pairs well with garlic, but you can also try parsley or dill. Each herb adds its own unique twist to the dish. You can make this soup vegan or dairy-free easily. Just use coconut milk instead of heavy cream. This keeps the soup rich without any dairy. For gluten-free options, this recipe is already safe. Just ensure your vegetable broth has no gluten. This way, everyone can enjoy the creamy goodness of this soup without worry. To store leftover soup, let it cool first. Pour the soup into a clean container. A glass or plastic container with a tight lid works best. Make sure to keep it in the fridge. The soup stays fresh for about 3-4 days. When you’re ready to enjoy it again, just give it a stir. You may want to add a splash of water for a thinner consistency. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out as much air as possible before sealing. The soup can last in the freezer for about 2-3 months. To thaw, move the soup to the fridge overnight. If you need it fast, run the bag under cold water. When ready to heat, pour it into a pot. Warm it on low heat, stirring often. You can add a bit of coconut milk or broth to bring back the creamy texture. Enjoy your soup warm! How long does Roasted Garlic Cauliflower Soup last in the fridge? Roasted Garlic Cauliflower Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. When you are ready to eat, just reheat it on the stove or microwave. The soup may thicken a bit when stored, so add a splash of vegetable broth or water to thin it. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better the next day! Prepare it, let it cool, and store it in the fridge. When you are ready to enjoy it, just warm it up. What can I use instead of coconut milk? If you want to skip coconut milk, use heavy cream for a richer flavor. You can also try almond milk or oat milk for a lighter option. Just be aware that the flavor may change a bit. Can I substitute vegetable broth with chicken broth? Yes, you can use chicken broth instead of vegetable broth. This swap adds a deeper flavor. If you want to keep it vegetarian, stick with vegetable broth for a lighter taste. What are the health benefits of cauliflower? Cauliflower is low in calories and high in nutrients. It is rich in vitamins C and K. It also contains fiber, which helps with digestion. Plus, cauliflower is great for your heart and may help reduce the risk of illnesses. Is Roasted Garlic Cauliflower Soup a low-calorie meal? Yes, Roasted Garlic Cauliflower Soup is low in calories. It is filling and nutritious. The cauliflower and garlic provide great taste without adding too many calories. Enjoy it as a light meal or a starter! This blog post offers a simple guide to making delicious Roasted Garlic Cauliflower Soup. You learned about key ingredients, cooking steps, and tips to enhance flavors. Getting creative with variations lets you tailor the soup to your tastes. Remember, storage tips help keep your leftovers fresh. This soup is easy to make and packed with flavor. Enjoy your cooking adventure and share this recipe with friends and family. They'll love the warm, creamy goodness you create!

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Are you ready to indulge in a warm bowl of comfort? This Roasted Garlic Cauliflower Soup is creamy, flavorful, and easy to make. With just a few simple ingredients like cauliflower, garlic, and coconut milk, you’ll create a delicious dish that warms you from the inside out. Let’s dive into this cozy recipe that’s perfect for any day. Your taste buds will thank you!

Why I Love This Recipe

  1. Comforting Flavor: This soup is rich and creamy, making it the perfect comfort food for chilly days.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for all skill levels.
  3. Healthy Ingredients: Packed with vegetables and dairy-free options, it’s a nutritious choice without sacrificing taste.
  4. Versatile Recipe: Customize it with your favorite herbs or toppings for a unique touch every time you make it.

Ingredients

Main Ingredients

– 1 large head of cauliflower, separated into florets

– 1 whole bulb of garlic

– 1 medium onion, finely chopped

– 4 cups vegetable broth

– 1 cup coconut milk (or heavy cream for a richer flavor)

– 2 tablespoons olive oil

– 1 teaspoon dried or fresh thyme

– Salt and freshly ground black pepper, to taste

The main ingredients make this soup special. Cauliflower gives a nice texture. Garlic adds depth and a sweet flavor. Onion brings sweetness and aroma to the mix. The vegetable broth serves as a light base. Coconut milk or heavy cream makes it creamy and rich. Thyme adds a touch of earthiness. Salt and pepper balance the flavors perfectly.

Optional Ingredients

– Heavy cream for richer flavor

– Chives or parsley for garnish

You can use heavy cream if you want a richer taste. It makes the soup even creamier. Fresh chives or parsley are great for garnish. They add a pop of color and freshness. These optional ingredients can elevate your dish.

Step-by-Step Instructions

Preheating and Preparing Ingredients

– Preheat your oven to 400°F (200°C). This helps the cauliflower roast well.

– Take the large head of cauliflower and separate it into florets. This ensures even cooking.

– Cut the top off the whole bulb of garlic to expose the cloves. This makes it easy to roast.

– Place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil.

– Sprinkle salt and black pepper over the cauliflower. Toss it to coat evenly.

– Wrap the garlic bulb in aluminum foil after drizzling a bit of olive oil on it.

Roasting Process

– Roast the cauliflower and garlic in the oven for 25-30 minutes.

– Check the cauliflower; it should be tender and golden. The garlic will feel soft and buttery.

Cooking Soup Base

– While the vegetables roast, take a large pot and heat the remaining tablespoon of olive oil.

– Add the finely chopped onion to the pot and sauté for 5 minutes. It should become soft and fragrant.

– Once the cauliflower and garlic are done, take them out of the oven.

– Squeeze the soft garlic cloves into the pot. Add the roasted cauliflower florets too.

– Pour in 4 cups of vegetable broth and add thyme. Stir well and let it simmer for 10 minutes.

Blending and Finishing

– After simmering, take the pot off the heat.

– Use an immersion blender to blend the soup until it is smooth. If you use a traditional blender, blend in small batches.

– Stir in 1 cup of coconut milk until it is fully mixed. Add salt and freshly cracked pepper to taste.

– Place the pot back on low heat to warm the soup through. Adjust seasoning if needed.

Tips & Tricks

Roasting Techniques

To make the best roasted garlic cauliflower soup, follow these roasting tips:

– Choose fresh vegetables. Fresh cauliflower and garlic have the best flavor.

– Cut evenly. Make sure your cauliflower florets are about the same size. This helps them cook evenly.

– Use enough oil. Drizzle with olive oil for a golden, tasty finish. It also helps prevent sticking.

– Don’t crowd the pan. Spread the florets and garlic out on the baking sheet. Crowding them can trap steam and make them soggy.

– Check for doneness. Look for a golden color and a tender texture. You want them cooked but not mushy.

Blending Methods

Your choice of blending method affects your soup’s texture:

– Immersion blender. It’s easy to use and keeps the soup in the pot. Just blend until smooth.

– Traditional blender. Blend in small batches. Leave the lid slightly open to let steam escape. This helps avoid spills.

– Perfect texture. Aim for a velvety smooth soup. If it’s too thick, add more broth or coconut milk to reach your desired consistency.

Seasoning Suggestions

Seasoning is key to a great taste. Here are some tips:

– Use herbs wisely. Thyme adds a nice earthy flavor. Experiment with other herbs like rosemary or sage for variety.

– Spice balance. Add salt and pepper gradually. Taste as you go to find the right balance.

– Adjust creaminess. For a richer soup, add more coconut milk or cream. For a lighter version, stick with vegetable broth.

These tips will elevate your roasted garlic cauliflower soup and make it truly delicious.

Pro Tips

  1. Choose Fresh Ingredients: Always opt for the freshest cauliflower and garlic you can find. Fresh produce enhances the flavor and texture of the soup, making it more vibrant and delicious.
  2. Adjust Creaminess: For a lighter soup, stick with coconut milk. If you prefer a richer taste, heavy cream will add a luxurious texture. Experiment to find your perfect balance!
  3. Mind the Roasting Time: Keep an eye on the cauliflower and garlic while roasting. Each oven is different, and you want them tender and golden, not burnt. Stir occasionally for even cooking.
  4. Garnish Wisely: Fresh herbs like chives or parsley not only add color but also enhance the flavor. A drizzle of olive oil before serving can elevate the dish even further.

Variations

Alternative Ingredients

You can switch up the milk in this soup. Almond milk or oat milk works well. These options keep the soup light and add a hint of sweetness. If you want a richer taste, try heavy cream.

Adding more veggies is a fun way to change the soup. Carrots bring a nice color and sweetness. Potatoes can add creaminess, too. Just chop them into small pieces, and they will cook well with the cauliflower.

Flavor Profiles

Spices can really change how your soup tastes. Try adding cumin for a warm, earthy flavor. Paprika adds a smoky kick, which is nice. You can also mix herbs like basil and rosemary for a fresh taste.

Experiment with different herb combinations. Thyme pairs well with garlic, but you can also try parsley or dill. Each herb adds its own unique twist to the dish.

Dietary Modifications

You can make this soup vegan or dairy-free easily. Just use coconut milk instead of heavy cream. This keeps the soup rich without any dairy.

For gluten-free options, this recipe is already safe. Just ensure your vegetable broth has no gluten. This way, everyone can enjoy the creamy goodness of this soup without worry.

Storage Info

Refrigeration

To store leftover soup, let it cool first. Pour the soup into a clean container. A glass or plastic container with a tight lid works best. Make sure to keep it in the fridge. The soup stays fresh for about 3-4 days. When you’re ready to enjoy it again, just give it a stir. You may want to add a splash of water for a thinner consistency.

Freezing

If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out as much air as possible before sealing. The soup can last in the freezer for about 2-3 months.

To thaw, move the soup to the fridge overnight. If you need it fast, run the bag under cold water. When ready to heat, pour it into a pot. Warm it on low heat, stirring often. You can add a bit of coconut milk or broth to bring back the creamy texture. Enjoy your soup warm!

FAQs

Commonly Asked Questions

How long does Roasted Garlic Cauliflower Soup last in the fridge?

Roasted Garlic Cauliflower Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. When you are ready to eat, just reheat it on the stove or microwave. The soup may thicken a bit when stored, so add a splash of vegetable broth or water to thin it.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It tastes even better the next day! Prepare it, let it cool, and store it in the fridge. When you are ready to enjoy it, just warm it up.

Ingredient Substitutions

What can I use instead of coconut milk?

If you want to skip coconut milk, use heavy cream for a richer flavor. You can also try almond milk or oat milk for a lighter option. Just be aware that the flavor may change a bit.

Can I substitute vegetable broth with chicken broth?

Yes, you can use chicken broth instead of vegetable broth. This swap adds a deeper flavor. If you want to keep it vegetarian, stick with vegetable broth for a lighter taste.

Health Benefits

What are the health benefits of cauliflower?

Cauliflower is low in calories and high in nutrients. It is rich in vitamins C and K. It also contains fiber, which helps with digestion. Plus, cauliflower is great for your heart and may help reduce the risk of illnesses.

Is Roasted Garlic Cauliflower Soup a low-calorie meal?

Yes, Roasted Garlic Cauliflower Soup is low in calories. It is filling and nutritious. The cauliflower and garlic provide great taste without adding too many calories. Enjoy it as a light meal or a starter!

This blog post offers a simple guide to making delicious Roasted Garlic Cauliflower Soup. You learned about key ingredients, cooking steps, and tips to enhance flavors. Getting creative with variations lets you tailor the soup to your tastes. Remember, storage tips help keep your leftovers fresh. This soup is easy to make and packed with flavor. Enjoy your cooking adventure and share this recipe with friends and family. They’ll love the warm, creamy goodness you creat

- 1 large head of cauliflower, separated into florets - 1 whole bulb of garlic - 1 medium onion, finely chopped - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer flavor) - 2 tablespoons olive oil - 1 teaspoon dried or fresh thyme - Salt and freshly ground black pepper, to taste The main ingredients make this soup special. Cauliflower gives a nice texture. Garlic adds depth and a sweet flavor. Onion brings sweetness and aroma to the mix. The vegetable broth serves as a light base. Coconut milk or heavy cream makes it creamy and rich. Thyme adds a touch of earthiness. Salt and pepper balance the flavors perfectly. - Heavy cream for richer flavor - Chives or parsley for garnish You can use heavy cream if you want a richer taste. It makes the soup even creamier. Fresh chives or parsley are great for garnish. They add a pop of color and freshness. These optional ingredients can elevate your dish. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). This helps the cauliflower roast well. - Take the large head of cauliflower and separate it into florets. This ensures even cooking. - Cut the top off the whole bulb of garlic to expose the cloves. This makes it easy to roast. - Place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil. - Sprinkle salt and black pepper over the cauliflower. Toss it to coat evenly. - Wrap the garlic bulb in aluminum foil after drizzling a bit of olive oil on it. - Roast the cauliflower and garlic in the oven for 25-30 minutes. - Check the cauliflower; it should be tender and golden. The garlic will feel soft and buttery. - While the vegetables roast, take a large pot and heat the remaining tablespoon of olive oil. - Add the finely chopped onion to the pot and sauté for 5 minutes. It should become soft and fragrant. - Once the cauliflower and garlic are done, take them out of the oven. - Squeeze the soft garlic cloves into the pot. Add the roasted cauliflower florets too. - Pour in 4 cups of vegetable broth and add thyme. Stir well and let it simmer for 10 minutes. - After simmering, take the pot off the heat. - Use an immersion blender to blend the soup until it is smooth. If you use a traditional blender, blend in small batches. - Stir in 1 cup of coconut milk until it is fully mixed. Add salt and freshly cracked pepper to taste. - Place the pot back on low heat to warm the soup through. Adjust seasoning if needed. To make the best roasted garlic cauliflower soup, follow these roasting tips: - Choose fresh vegetables. Fresh cauliflower and garlic have the best flavor. - Cut evenly. Make sure your cauliflower florets are about the same size. This helps them cook evenly. - Use enough oil. Drizzle with olive oil for a golden, tasty finish. It also helps prevent sticking. - Don't crowd the pan. Spread the florets and garlic out on the baking sheet. Crowding them can trap steam and make them soggy. - Check for doneness. Look for a golden color and a tender texture. You want them cooked but not mushy. Your choice of blending method affects your soup's texture: - Immersion blender. It’s easy to use and keeps the soup in the pot. Just blend until smooth. - Traditional blender. Blend in small batches. Leave the lid slightly open to let steam escape. This helps avoid spills. - Perfect texture. Aim for a velvety smooth soup. If it’s too thick, add more broth or coconut milk to reach your desired consistency. Seasoning is key to a great taste. Here are some tips: - Use herbs wisely. Thyme adds a nice earthy flavor. Experiment with other herbs like rosemary or sage for variety. - Spice balance. Add salt and pepper gradually. Taste as you go to find the right balance. - Adjust creaminess. For a richer soup, add more coconut milk or cream. For a lighter version, stick with vegetable broth. These tips will elevate your roasted garlic cauliflower soup and make it truly delicious. Pro Tips Choose Fresh Ingredients: Always opt for the freshest cauliflower and garlic you can find. Fresh produce enhances the flavor and texture of the soup, making it more vibrant and delicious. Adjust Creaminess: For a lighter soup, stick with coconut milk. If you prefer a richer taste, heavy cream will add a luxurious texture. Experiment to find your perfect balance! Mind the Roasting Time: Keep an eye on the cauliflower and garlic while roasting. Each oven is different, and you want them tender and golden, not burnt. Stir occasionally for even cooking. Garnish Wisely: Fresh herbs like chives or parsley not only add color but also enhance the flavor. A drizzle of olive oil before serving can elevate the dish even further. {{image_4}} You can switch up the milk in this soup. Almond milk or oat milk works well. These options keep the soup light and add a hint of sweetness. If you want a richer taste, try heavy cream. Adding more veggies is a fun way to change the soup. Carrots bring a nice color and sweetness. Potatoes can add creaminess, too. Just chop them into small pieces, and they will cook well with the cauliflower. Spices can really change how your soup tastes. Try adding cumin for a warm, earthy flavor. Paprika adds a smoky kick, which is nice. You can also mix herbs like basil and rosemary for a fresh taste. Experiment with different herb combinations. Thyme pairs well with garlic, but you can also try parsley or dill. Each herb adds its own unique twist to the dish. You can make this soup vegan or dairy-free easily. Just use coconut milk instead of heavy cream. This keeps the soup rich without any dairy. For gluten-free options, this recipe is already safe. Just ensure your vegetable broth has no gluten. This way, everyone can enjoy the creamy goodness of this soup without worry. To store leftover soup, let it cool first. Pour the soup into a clean container. A glass or plastic container with a tight lid works best. Make sure to keep it in the fridge. The soup stays fresh for about 3-4 days. When you’re ready to enjoy it again, just give it a stir. You may want to add a splash of water for a thinner consistency. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out as much air as possible before sealing. The soup can last in the freezer for about 2-3 months. To thaw, move the soup to the fridge overnight. If you need it fast, run the bag under cold water. When ready to heat, pour it into a pot. Warm it on low heat, stirring often. You can add a bit of coconut milk or broth to bring back the creamy texture. Enjoy your soup warm! How long does Roasted Garlic Cauliflower Soup last in the fridge? Roasted Garlic Cauliflower Soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. When you are ready to eat, just reheat it on the stove or microwave. The soup may thicken a bit when stored, so add a splash of vegetable broth or water to thin it. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It tastes even better the next day! Prepare it, let it cool, and store it in the fridge. When you are ready to enjoy it, just warm it up. What can I use instead of coconut milk? If you want to skip coconut milk, use heavy cream for a richer flavor. You can also try almond milk or oat milk for a lighter option. Just be aware that the flavor may change a bit. Can I substitute vegetable broth with chicken broth? Yes, you can use chicken broth instead of vegetable broth. This swap adds a deeper flavor. If you want to keep it vegetarian, stick with vegetable broth for a lighter taste. What are the health benefits of cauliflower? Cauliflower is low in calories and high in nutrients. It is rich in vitamins C and K. It also contains fiber, which helps with digestion. Plus, cauliflower is great for your heart and may help reduce the risk of illnesses. Is Roasted Garlic Cauliflower Soup a low-calorie meal? Yes, Roasted Garlic Cauliflower Soup is low in calories. It is filling and nutritious. The cauliflower and garlic provide great taste without adding too many calories. Enjoy it as a light meal or a starter! This blog post offers a simple guide to making delicious Roasted Garlic Cauliflower Soup. You learned about key ingredients, cooking steps, and tips to enhance flavors. Getting creative with variations lets you tailor the soup to your tastes. Remember, storage tips help keep your leftovers fresh. This soup is easy to make and packed with flavor. Enjoy your cooking adventure and share this recipe with friends and family. They'll love the warm, creamy goodness you create!

Roasted Garlic Cauliflower Soup

A creamy and flavorful soup made with roasted garlic and cauliflower, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large head cauliflower, separated into florets
  • 1 whole bulb garlic
  • 1 medium onion, finely chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried or fresh thyme
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish fresh chives or parsley, chopped

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Place the cauliflower florets on a large baking sheet. Drizzle with 1 tablespoon of olive oil, then generously sprinkle with salt and black pepper. Toss to coat evenly.
  • Prepare the garlic bulb by cutting off the top to expose the individual cloves inside. Drizzle a small amount of olive oil over the cut surface, then wrap the entire bulb in aluminum foil. Add it to the baking sheet alongside the cauliflower.
  • Roast the cauliflower and garlic in the preheated oven for 25-30 minutes.
  • Meanwhile, take a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
  • When the roasted cauliflower and garlic are ready, carefully remove them from the oven. Add the cauliflower florets and squeezed roasted garlic into the pot with the sautéed onions.
  • Pour in the vegetable broth and add the thyme. Stir well, then bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes.
  • After simmering, remove the pot from the heat. Use an immersion blender to blend the soup until it's velvety smooth.
  • Stir in the coconut milk or heavy cream until fully incorporated, then season with salt and freshly cracked black pepper to taste.
  • Place the pot back on the stove over low heat to warm the soup through, adjusting the seasoning if necessary.

Notes

Serve hot, garnished with fresh chives or parsley and a drizzle of olive oil.
Keyword cauliflower, creamy, garlic, soup, vegan

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