Roasted Cauliflower Soup Recipe - Food Fanatic
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Roasted Cauliflower Soup Recipe

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    6 Servings

Ingredients

  • 2 heads Cauliflower, Medium
  • 2 tablespoons Olive Oil
  • 3 teaspoons Salt, Divided
  • 2 teaspoons Curry Powder
  • 2 tablespoons Butter
  • 1 medium Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 7 cups Low Sodium Chicken Broth
  • 1 1/4 cups Full Fat Coconut Milk
  • 1 1/2 teaspoons Cumin
  • 6 slices Day Old Bread, Cubed
Optional Garnishes:
  • Fresh Herbs
  • Sour Cream

Directions

  1. Preheat oven to 375°F.
  2. Line a baking sheet with foil. Spray with olive oil or nonstick baking spray. Set pan aside.
  3. Break cauliflower into florets and place in a large bowl. Drizzle with olive oil, 1 teaspoon of salt and curry powder. Toss until well coated. Arrange florets in a single layer on the baking sheet.
  4. Roast at 375°F for 38-40 minutes, or until florets are soft and lightly browned.
  5. Once the cauliflower is done, place a large Dutch oven over medium heat. Add the butter and diced onions and sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté for 3-4 more minutes.
  6. Add the roasted cauliflower and chicken stock; bring mixture to a boil, stirring occasionally.
  7. Add the remaining two teaspoon salt along with the coconut milk, cumin and cubed bread; stir until well combined.
  8. Using an immersion blender, puree the soup until smooth.
  9. Garnish with fresh herbs and a dollop of sour cream before serving (optional).

Notes

  • Full fat coconut milk is often available in cans in the Asian aisle at your local supermarket.

Roasted cauliflower soup photo