Introduction: Behold! Lusciously creamy, yet cream-less, cauliflower soup. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required.
Why You’ll Love This Cauliflower Soup:
- This soup calls for basic ingredients but yields amazing flavor. If you have a head of cauliflower in the fridge, you probably have everything else you’ll need.
- Perfect accompaniment to salads and sandwiches.
- Freezes well for later.
- Special diet-friendly (gluten-free, can be made vegan/dairy-free).
Table of Contents
Ingredients:
- 1 large head cauliflower (about 2 pounds), cut into bite-size florets
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter (or cashews for a dairy-free version)
- 1 tablespoon fresh lemon juice
- Scant ¼ teaspoon ground nutmeg
- Garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives, and/or green onions
Instructions:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper if desired.
- Toss cauliflower with 2 tablespoons of olive oil, salt lightly, and roast until tender and caramelized (25-35 minutes).
- In a Dutch oven or soup pot, sauté onion and a pinch of salt until softened (5-7 minutes).
- Add garlic, then broth, and finally the roasted cauliflower. Simmer for 20 minutes.
- Remove from heat, let cool slightly, and blend until smooth.
- Add butter (or soaked cashews), lemon juice, nutmeg, and salt to taste. Blend again.
- Garnish individual servings with a cauliflower floret and chopped herbs.
- Enjoy!
Note: Recipe adapted from «Love Real Food» cookbook by Cookie and Kate.
Cooking Time: 1 hour 10 minutes Difficulty: Easy