Creamy Roasted Cauliflower Soup [ 50 min ]
Indulge in the rich, velvety texture of this creamy roasted cauliflower soup. The nutty, slightly caramelized flavor of the roasted cauliflower pairs beautifully with the smooth coconut milk, creating a comforting and nourishing bowl. Perfect for chilly evenings or when you need a quick yet satisfying meal, this soup is both wholesome and delightfully tasty.
Ingrédients
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Cut the cauliflower into florets and toss them with 1 tablespoon of olive oil, salt, and black pepper.
- Spread the florets on a baking sheet and roast for 25 minutes, or until golden brown.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Pour in the vegetable broth and bring to a simmer.
- Add the roasted cauliflower to the pot and simmer for 10 minutes.
- Stir in the coconut milk, ground nutmeg, and paprika.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth.
- Garnish with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 18gProtéines: 4gFat: 16gSucre: 6g
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