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
Instructions
- Preheat the oven to 400°F (200°C). Cut the cauliflower into florets.
- Toss cauliflower florets with olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until tender and browned.
- In a large pot, heat olive oil over medium heat; sauté chopped onion for 5-7 minutes until softened.
- Add minced garlic; cook for another minute until fragrant.
- Stir in roasted cauliflower and pour in vegetable broth to cover the mixture.
- Simmer on low heat for 15-20 minutes before blending until smooth.
- Return soup to pot; stir in milk or plant-based alternative, heating gently without boiling.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 130
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg