Garlic Roasted Cauliflower Soup
Servings: 6
Equipment
- Blender (Standing or Immersion)
Ingredients
- 1 Medium/Large Head of Cauliflower
- 5 Cloves of Garlic
- 1 Medium Yellow Onion
- 3 tbsp Olive Oil
- 2 tsp Salt
- 1 tsp Pepper
- 6 cups Low Sodium Vegetable Broth
- ½ cup Your favorite non-dairy milk. I used ripple.
Instructions
- Preheat your oven to 425°.
- Wash and chop cauliflower and place on lined baking sheet. Roughly chop onion and peel fresh garlic ( no need to chop) and add to baking sheet with cauliflower. Drizzle with olive oil and season with salt and pepper.
- Roast in oven for 20-25 minutes until golden brown.
- While vegetables are roasting, add broth to saucepan and bring to a boil. Then reduce and simmer.
- Once vegetables are done either add broth and vegetables to standing blender and blend in batches or blend in pot with immersion blender. If using a standing blender be sure to make sure the center of the lid is removed so hot air can escape. Otherwise, you have a big mess on your hands!
- Add ½ cup of non-dairy milk. You could also use dairy milk or heavy cream. Mix until incorporated.
- Garnish with fresh or dried parsley or chives and serve! Also great topped with crotons.
Notes
Depending on the type of broth you use, feel free to also season the cauliflower with some oregano and basil. My broth was pretty flavorful so I did not need additional seasonings.
Be sure to also taste your soup and add salt and pepper to your liking once blended.
Store in air-tight container for 3-4 days or in freezer for up to 3 months.