Creamy Cauliflower Soup
Prep
20 mins
Cook
35 mins
Servings
5
Difficulty
Easy
Ingredients
- 600 gcauliflower(diced)
- 3 clovesgarlic(peeled and minced)
- 60 mlolive oil(for sautéing)
- 200 gonion(chopped)
- 150 gcarrot(diced)
- 100 gcelery(diced)
- 800 mlchicken broth(low-sodium)
- 400 mlcoconut milk(full-fat)
- 1 gsalt(to taste)
- 1 gblack pepper(to taste)
- 20 gfresh parsley(chopped (optional))
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
In a large bowl, toss the cauliflower with 2 tablespoons of olive oil, salt, and black pepper until well coated. Spread on a baking sheet and roast for 20-25 minutes or until tender.
- 3
In a large pot, sauté the onion, garlic, carrot, and celery in 1 tablespoon of olive oil until the vegetables are tender, about 5-7 minutes.
- 4
Add the roasted cauliflower, chicken broth, and coconut milk to the pot. Bring to a simmer and cook for 15-20 minutes or until the soup has thickened slightly.
- 5
Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and puree it in a blender.
- 6
Return the soup to the pot and stir in the chopped parsley, if using. Serve hot.
- 7
Serve immediately and enjoy!
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