Description
You need this luscious, creamy, flavorful, cozy, and hearty roasted cauliflower soup! It is easy to make, gluten-free, dairy-free, and absolutely delicious! It is just the perfect comforting soup for chilly winter nights and excellent all year round! So creamy and yet creamless, I hope you can try this easy soup recipe!
Ingredients
- 1 head of cauliflower (about 2 lbs.)
- 3 – 4 cups of chicken broth
- 1 can coconut milk; about 13.6 oz (I used Thai Kitchen Organic Coconut Milk, Unsweetened)
- 1 whole onion bulb (diced)
- 3 celery stalks (chopped)
- 3 big garlic cloves (diced or grated)
- 1 tablespoon of ginger (grated)
- 1 Jalapeno
- 3 tablespoons of extra virgin olive oil
- 3 – 4 sprigs fresh thyme
- 1 small cube or 1 teaspoon of Knorr Chicken Bouillon (optional)
- Salt to taste
- 1/2 teaspoon of black pepper (or add more or less as desired to taste)
- Fresh or dry parsley leaves for garnishing (optional)
Instructions
- Prep and Roast the Cauliflower. First, Preheat the oven to 400F. Then, wash the cauliflower, dry it with a paper towel, and cut it. Cutting the cauliflower helps it roast quicker. Place the cut cauliflower on a parchment-paper-lined baking sheet, sprinkle some salt, black pepper, and about one tablespoon of olive oil, and combine using your hands. Ensure the cauliflower spread out on the sheet. Then, roast in a preheated oven for 25 – 30 minutes.
- Prep the rest of the Veggies. While the cauliflower roasts in the oven, prepare the other vegetables. Wash and cut the onions, celery, and jalapeño. Grate garlic and ginger and set everything aside. To save time, you can use pre-cut vegetables.
- Sauté the Veggies. Place a clean pan on the stove and add some olive oil (1 TBS); allow the oil to heat up, and then add the vegetables. Season the veggies with salt, pepper, and Knorr, and throw in the fresh thyme sprigs and grated ginger. Then, use a spoon/spatula to combine them very well. Keep stirring for a few minutes, then add the roasted cauliflower back into the pot and add the chicken broth. Use a spatula to mix/combine, and then cover the pot and simmer on low-medium.
- Add the Coconut Milk. Add coconut milk when the soup begins to simmer and stir well to ensure it mixes well into the soup! Then, taste for flavors and adjust. Simmer the soup for a few more minutes, and it will be ready for the next step—blending.
- Blend your Cauliflower Soup. If you are satisfied with the soup’s taste, proceed to blend it using an immersion blender (if you have it). I typically use my regular blender. Gently scoop some soup into the blender and blend until creamy, then pour it into a clean bowl and repeat the process to blend all the soup. Then garnish with a few more roasted cauliflower, olive oil, jalapeno slices, parsley, or fresh thyme! Serve with soda bread, grilled cheese, or biscuits, or enjoy as is.
Notes
Do not over salt your cauliflower soup, be mindful of how much salt you add especially if you are using salted chicken broth.
Want to make this soup vegan or vegetarian? This is super easy; substitute the chicken broth with vegetable broth!
Ensure to taste your soup as you go and add salt in small increments.
Make this soup spicier by adding habanero!
If your cauliflower soup is very thick, you can lighten it by adding some more broth. You can add a quarter cup of broth or a little more as you desire.
Reserve some cauliflower after roasting to add to the soup for garnishing when serving.
If you have leftover cauliflower soup, I suggest placing it in individual freezer-friendly containers and freezing it for up to 3 months. When ready to eat, simply defrost and heat in your microwave.
