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Light & Creamy Cauliflower Soup

Light & Creamy Cauliflower Soup
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Light & Creamy Cauliflower Soup is a comforting and satisfying dish that warms the soul while remaining light on the palate. This velvety soup showcases the natural sweetness of roasted cauliflower, combined with aromatic onions and garlic for a depth of flavor that’s simply irresistible. Perfect for chilly evenings or as a refreshing starter on warmer days, it’s versatile enough to be enjoyed anytime. Whether garnished with fresh herbs or paired with crusty bread, this soup will become a staple in your kitchen.

Ingredients

Scale
  • 1 large head of cauliflower (about 2 lbs)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk or plant-based alternative
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of nutmeg, fresh herbs for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the cauliflower into florets and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly browned.
  2. In a large pot or Dutch oven, heat another tablespoon of olive oil over medium heat. Sauté the onion for 5-7 minutes until softened, then add minced garlic and sauté briefly.
  3. Add the roasted cauliflower to the pot along with vegetable broth. Simmer for 15-20 minutes until everything is very tender.
  4. Blend the mixture until smooth using a blender or immersion blender. Return to heat and stir in your milk or plant-based alternative. Adjust seasoning before serving.

Nutrition

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