Roasted Cauliflower Soup

Roasted Cauliflower Soup

Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!

Roasted Cauliflower Soup

Yield

Ingredients

2 lbs. cauliflower florets

3 large shallots, chopped

2 garlic cloves, minced

5 cup vegetable broth

3 Tbsp. coconut cream

1 Tbsp. lemon juice

1/4 tsp. ground nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Pinch of chopped chives to garnish

Directions

  1. Preheat oven to 425 degrees F.
  2. On a parchment lined baking sheet, add the cauliflower, shallots, and sprinkle with salt and pepper. Bake until tender, roughly 20 minutes. Add the garlic and roast for an addition 5 minutes.
  3. In a pot on medium-high heat, add the roasted cauliflower, shallots, and garlic before pouring in the vegetable broth, salt, and nutmeg. Bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes. Using a hand held immersion blender, add the coconut cream and liquify the soup until smooth. Pour the lemon juice and stir to combine.
  5. Serve with sprinkle of chives on top.

Chef’s tip:


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