Creamy Cauliflower and Roasted Garlic Soup [ 55 min ]
This soup is a delightful blend of velvety smoothness and rich flavors, created from roasted cauliflower and garlic that melt together harmoniously. Ideal for those chilly evenings or whenever you need a comforting and nutritious meal, this soup not only warms your soul but also your palate. With a quick and easy preparation process, it stands out as a delectable, healthy choice for your weekly rotation.
Ingrédients
- 1 large head of cauliflower, cut into florets
- 1 head head of garlic
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon ground nutmeg
- Fresh parsley, parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes.
- Place the cauliflower florets on a baking sheet, drizzle with remaining olive oil, season with salt and pepper, and roast for 20 minutes or until tender.
- In a large pot, sauté the chopped onion over medium heat until translucent, about 5 minutes.
- Squeeze the roasted garlic cloves into the pot, add the roasted cauliflower, and pour in the vegetable broth.
- Simmer for 10 minutes, then blend until smooth using an immersion blender.
- Stir in the coconut milk, lemon juice, and nutmeg.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutrition
Serving: 100gCalories: 150kcalCarbohydrates: 15gProtéines: 4gFat: 8gSucre: 3g
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