Roasting the cauliflower for this vegan soup makes it nutty and cancels out any brassica funk cauliflower can have when cooked. Oat milk and a russet potato make the soup thick and creamy, without adding dairy. An immersion blender, also called an immersion blender, is an inexpensive kitchen gadget that makes it easy to blend pureed soup, but a regular kitchen blender also works.
Active time: 20 minutes Total time: 45 minutes
Creamy Roasted Cauliflower Soup
Ingredients
- 1 medium cauliflower (588 g).
- 2 tablespoons olive oil, divided
- 4 whole cloves of garlic
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon of salt
- 1 medium onion, chopped
- 4 cups low-sodium vegetable stock
- 1 medium (213 g) russet potato, peeled and chopped
- 1 bay leaf
- 1 cup (244 g) unsweetened oat or hemp milk
- ½ teaspoon freshly ground nutmeg
- 1-2 tablespoons of fresh lemon juice
- 2 tbsp chopped parsley, for garnish
Directions
Preheat the oven to 204°C. Cut the cauliflower into 2-inch florets and thinly slice the center stem. On a rimmed baking sheet, toss the cauliflower and garlic with 1 tablespoon olive oil, plus salt and pepper. Roast until the cauliflower is deeply brown, about 30 minutes.
Meanwhile, heat the remaining tablespoon of oil in a stockpot over medium heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.
Add the cauliflower and garlic to the pan, reserving 1/2 cup (about 40 g) of the smallest, browned pieces for garnish. Add the stock, potatoes and bay leaf. Bring to a boil, cover, reduce heat to medium-high, and cook until vegetables are very soft, about 25 minutes.
Discard the bay leaf. Add the oat milk and puree the soup directly in the pan with a hand blender until smooth. (You can also blend the mixture in batches in a standard blender, loosening the lid slightly to release steam.) Stir in the nutmeg. If the soup is too thick, add warm water if necessary to thin the soup.
Ladle the soup into bowls and garnish with the reserved roasted cauliflower and parsley.
Servings: 4 | Serving size: 1 1/2 cups
Nutrition (per serving): Calories: 174; Total fat: 8 g; Saturated fat: 1 g; Monounsaturated fat: 5 g; Cholesterol: 0 mg; Sodium: 356 mg; Carbohydrates: 24 g; Dietary fiber: 5 g; Sugar: 5g; Protein: 5 g
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