Light Roasted Cauliflower Soup

Warm up with this irresistibly creamy Light Roasted Cauliflower Soup, a wholesome and satisfying recipe that's perfect for cozy nights or light lunches. Featuring oven-roasted cauliflower florets for a rich, nutty flavor, this soup blends together tender vegetables, aromatic garlic, and a dash of nutmeg for a comforting depth of flavor. With unsweetened almond milk (or your choice of dairy) adding a velvety texture, it's a dairy-free option that doesn't compromise on creaminess. Ready in under an hour, this healthy soup is perfect for meal prep or a quick weeknight dinner, and it's easily customizable with fresh parsley or your favorite toppings. Whether you're looking for a vegan-friendly starter or a hearty main, this nourishing roasted cauliflower soup will delight your taste buds and warm your soul.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 pieces garlic cloves
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or dairy milk)
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground nutmeg
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Remove the leaves and core from the cauliflower, and cut it into small florets. Spread the florets evenly on the baking sheet.

Step 3

Drizzle 1 tablespoon of olive oil over the cauliflower and toss to coat. Roast in the oven for 25-30 minutes, until the florets are golden and tender, flipping halfway through.

Step 4

While the cauliflower roasts, dice the onion and mince the garlic cloves.

Step 5

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 6

Add the minced garlic to the pot and cook for another minute until fragrant.

Step 7

Once the cauliflower is roasted, add it to the pot along with the vegetable broth, salt, ground black pepper, and ground nutmeg. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to blend the flavors.

Step 9

Remove the pot from heat and use an immersion blender to purée the soup until smooth and creamy. (Alternatively, carefully transfer the mixture in batches to a countertop blender.)

Step 10

Stir in the almond milk and adjust the seasoning with additional salt and pepper if needed.

Step 11

Reheat the soup over low heat if necessary, but do not let it boil.

Step 12

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(1931.9g)

Amount per serving	% Daily Value*
Calories	857.4

Total Fat 40.7g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 5686.3mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 27.5g	0%
Total Sugars 30.6g
Protein 31.6g	0%

Vitamin D 100.0IU	0%
Calcium 765.8mg	0%
Iron 8.8mg	0%
Potassium 3929.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 13.9%

Carbs: 45.9%