Roasted cauliflower garlic soup
Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Description
Cozy up with this easy roasted cauliflower garlic soup fall meal. Creamy, comforting, and ready in under an hour—perfect for chilly autumn nights. Customizable with herbs, spices, or toppings!
Ingredients
- head cauliflower (about 2 lbs), chopped into florets
- cloves garlic, peeled
- medium yellow onion, diced
- low-sodium vegetable broth
- coconut milk
- olive oil
- Salt and pepper to taste
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Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets and garlic with olive oil, salt, and pepper on the prepared baking sheet. Roast for 25-30 minutes until golden brown.
- In a large pot over medium heat, sauté diced onion in olive oil until soft (about 5 minutes).
- Add roasted cauliflower and garlic to the pot, then pour in vegetable broth and coconut milk. Simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.
- Serve hot, garnished with toasted nuts or fresh herbs if desired.