Roasted Cauliflower Soup

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



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


  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

Other recipes

Asian-Infused Brussels Sprouts

Asian Fusion Brussels Sprouts

Asian Fusion Brussels Sprouts

Are you looking for that perfect side dish that is quick and easy? Roasted Brussel sprouts have always been a favorite of mine, but these Asian-infused sprouts take that to a whole new level. Being made in less than 30 minutes, this side dish is healthy, oil-less, and uses a few simple ingredients. Next time you are planning your weekly meals, I highly suggest rotating this into your meal plans.

Asian Fusion Brussels Sprouts

Yields 2 servings


3 cups Brussels sprouts, sliced in half

1 small onion, sliced thinly

1 Tbsp. tamari sauce

2 tsp. agave

1 tsp. rice wine vinegar

1/4 tsp. ginger, freshly grated

1/4 tsp. minced garlic

1/8 tsp. ground black pepper



  1. Preheat oven to 400 degrees F.
  2. Put your sliced Brussels sprout in large bowl and set it aside.
  3. In a small bowl, combine all of the ingredients to make the marinade. Once well mixed, pour over the Brussels sprouts and carefully mix together.
  4. Place onto a lightly greased baking sheet and spread it out evenly.
  5. Bake for 20 minutes or until tender and light crisp.



Chef’s tip: Bake the Brussels sprouts for an additional 3-5 minutes for an extra crispy treat!