Sweet Cauliflower Soup

Indulge in the creamy, velvety delight of Sweet Cauliflower Soup, a heartwarming blend of wholesome roasted cauliflower, aromatic vegetables, and a hint of natural sweetness. This comforting recipe combines the nuttiness of oven-roasted cauliflower with the richness of coconut milk, a drizzle of honey, and a pinch of ground nutmeg for a subtle, spiced finish. With just 15 minutes of prep time and simple steps, this dairy-free soup offers a perfect balance of savory and sweet flavors, making it an ideal comfort food for cozy evenings. Serve it with a sprinkle of fresh thyme for a touch of brightness, and enjoy this satisfying soup year-round. Perfect for a quick family dinner or as an elegant appetizer, this soup is sure to become a new favorite.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cauliflower head
• 1 yellow onion
• 1 carrot
• 2 garlic cloves
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon honey
• 0.25 teaspoons ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 teaspoon fresh thyme (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into florets and spread them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast in the oven for 25 minutes, turning halfway through, until golden and tender.

Step 3

While the cauliflower is roasting, dice the onion and carrot, and mince the garlic.

Step 4

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and carrot, and sauté for 5-7 minutes until softened.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 6

Once the cauliflower is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Step 7

Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, taking care to allow steam to escape.

Step 8

Return the pot to low heat and stir in the coconut milk, honey, ground nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Serve the soup hot, garnished with fresh thyme if desired.

Nutrition Facts

Serving size	(2235.2g)

Amount per serving	% Daily Value*
Calories	1043.4

Total Fat 39.2g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4753.5mg	0%
Total Carbohydrate 155.5g	0%
Dietary Fiber 36.2g	0%
Total Sugars 71.1g
Protein 35.7g	0%

Vitamin D 0IU	0%
Calcium 368.2mg	0%
Iron 9.0mg	0%
Potassium 3902.0mg	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: 31.6%

Protein: 12.8%

Carbs: 55.7%