Roasted Cauliflower Soup

If you read my last post, you know that I have been restricted to really mushy foods with no fiber or roughage. After a whole week of just consuming veggie and fruit juice, I slowly started to add real food back into my diet. I started with pureed vegetable soups.

With the weather being below zero in Ohio so often this month, soup has been the perfect dinner. This soup is really easy, healthy, and vegan. Even if you don’t like cauliflower, give this one a try. Roasting the vegetables brings out a delicious, sweet depth. If you don’t think you like a vegetable, try roasting it before you give up on it!

My little almost-one year old DEVOURED this soup!

PRINTABLE RECIPE

Ingredients:

• 1 head of cauliflower, trimmed and chopped into florets
• 1 sweet onion, chopped roughly
• 4 garlic cloves
• 1-2 Tbsp. olive oil
• salt and pepper for roasting
• 4 C. vegetable stock (or water with 4 tsp. veggie bullion)
• 1 C. unsweetened soy milk (or cows milk)
• 1/2  tsp. salt
• 1/4 tsp. chili powder
• 1/4 tsp. cumin
• salt and pepper to taste
• 1/4 C. pine nuts
• red pepper flakes
• dried or fresh parsley

Directions:

1.  Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper. Spread out the cauliflower, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or until they start to turn golden.

2. Place the cauliflower, onions, and garlic into a stock pot and cover with the vegetable broth. Simmer for about 10 minutes. Add the milk, 1/2 teaspoon salt, chili powder, and cumin to the pot. Puree the soup with an immersion blender until smooth. If you don’t have an immersion blender, transfer the soup into a blender in batches until it is all pureed and move back to the pot.

3. Taste the soup and add salt and pepper if needed. Serve into bowls and sprinkle with pine nuts, red pepper flakes, and parsley.

I have tried some other delicious pureed veggie soups lately. Here is one of my favorites:

ROASTED ASPERAGUS AVOCADO SOUP from Cook Eat Paleo:

It was super easy, healthy, and flavorful. I can’t stop thinking about it. You really should give it a try!

By Edible Experiments