Roasting the cauliflower for this vegan soup makes it nutty and cancels out any of the brassica funk cauliflower can have when boiled. Oat milk and a russet potato make the soup thick and creamy, with out including any dairy. A stick blender, additionally referred to as an immersion blender, is a reasonable kitchen gadget that makes pureed soups a breeze to throw collectively, however an everyday kitchen blender works, too.
Energetic time: 20 minutes Complete time: 45 minutes
Creamy Roasted Cauliflower Soup
Elements
- 1 medium (588g) head of cauliflower
- 2 tbsp olive oil, divided
- 4 entire garlic cloves
- ½ tsp freshly floor black pepper
- ¼ tsp salt
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 1 medium (213g) russet potato, peeled and chopped
- 1 bay leaf
- 1 cup (244g) plain unsweetened oat or hemp milk
- ½ tsp freshly floor nutmeg
- 1–2 tbsp recent lemon juice
- 2 tbsp chopped parsley, for garnish
Instructions
Preheat the oven to 400°F (204°C). Reduce the cauliflower into 2-inch florets and thinly slice the middle stalk. On a rimmed baking sheet, toss the cauliflower and garlic with 1 tbsp of the olive oil, plus salt and pepper. Roast till the cauliflower is deeply browned in spots, about half-hour.
In the meantime, warmth the remaining tbsp of oil in a soup pot over medium warmth. Add the onion and prepare dinner, stirring often, till translucent and starting to brown, about 5 minutes.
Switch the cauliflower and garlic to the pot, reserving 1/2 cup (about 40 g) of the smallest browned items for garnish. Add the broth, potatoes, and bay leaf. Convey to a simmer, then cowl, scale back the warmth to medium-low, and prepare dinner till the greens are very tender, about 25 minutes.
Discard the bay leaf. Add the oat milk, then puree the soup with an immersion blender straight within the pot till easy. (Alternatively, mix in batches in a normal blender, venting the lid barely to launch steam.) Stir within the nutmeg. If the soup is simply too thick, add heat water to skinny as wanted.
To serve, ladle the soup into bowls and high with the reserved roasted cauliflower and parsley.
Serves: 4 | Serving Measurement: 1 1/2 cups
Diet (per serving): Energy: 174; Complete Fats: 8g; Saturated Fats: 1g; Monounsaturated Fats: 5g; Ldl cholesterol: 0mg; Sodium: 356mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 5g; Protein: 5g
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