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Roasted Cauliflower Soup

A creamy and delicious soup full of cauliflower soup. Gluten-free, dairy, and vegan-friendly.
Print Recipe
CourseSoup
CuisineAmerican
DietGluten Free, Low Lactose, Vegan
Keywordcauliflower, gluten-free, soup
Prep Time10 minutes
Cook Time30 minutes
Servings4 servings

Ingredients

  • 1 head of cauliflower rinsed and chopped.
  • 2-3 cloves of garlic minced.
  • 1 tsp ground turmeric
  • 3 tablespoons olive oil
  • ½ cup chopped carrots
  • 1 onion chopped finely
  • 4 cups chicken broth or veggie broth
  • 1 bay leaf
  • 1 teaspoon finely chopped cilantro
  • 1 can full-fat coconut milk

Instructions

  • Mix the chopped cauliflower  with the minced garlic, 2 tablespoons of olive oil, and a shake of salt & pepper and put it on a cookie sheet. Drizzle olive oil on it and place it into a pre-heated 450 degree oven for about 20 minutes. Be sure to stir it once or twice so it doesn't get black and nasty on the bottom.
  • Add the 1 tablespoon of olive oil into your med/large soup pot. Add the onions and carrots and cook them up until nice and golden. About 5 minutes.
  • Add the chicken broth, roasted cauliflower, herbs, and water to the onions. Simmer on low for about 10 minutes or the cauliflower is very tender.
  • Stir in the coconut milk and heat.
  • Use a blender or immersion blender to puree the soup. We sometimes skip this and eat it in broth form. It's still delicious!
  • Serve with a squeeze of lime juice and sprinkle of fresh cilantro.