Roasted Cauliflower Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 large head cauliflower (about 2 pounds), cut into bite-size florets
02 -
3 tablespoons extra-virgin olive oil, divided
03 -
Fine sea salt
04 -
1 medium red onion, chopped
05 -
2 cloves garlic, pressed or minced
06 -
4 cups (32 ounces) vegetable broth
07 -
2 tablespoons unsalted butter
08 -
1 tablespoon fresh lemon juice, or more if needed
09 -
Scant ¼ teaspoon ground nutmeg
→ Garnish
10 -
2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions
# Instructions:
01 -
Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
02 -
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway through the baking time.
03 -
When the cauliflower is almost done roasting, warm the remaining 1 tablespoon olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
04 -
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the vegetable broth. Reserve 4 of the prettiest roasted cauliflower florets for garnish, then transfer the remaining cauliflower to the pot.
05 -
Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes to allow the flavors to meld together.
06 -
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary (do not fill past the maximum fill line or the soup could overflow). Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again.
07 -
Add additional salt to taste (typically another ¼ to ¾ teaspoon, depending on the broth). You can also add a little more lemon juice if it needs more brightness. Blend again to incorporate.
08 -
Top individual bowls of soup with 1 reserved roasted cauliflower floret and a sprinkle of chopped parsley, green onion, and/or chives. Serve hot.
# Notes:
01 -
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.
02 -
To make this recipe dairy-free or vegan, substitute ¼ cup soaked cashews for the butter. If using a high-powered blender, the cashews don't need to be soaked first.
03 -
Proper salting is key to bringing out the flavors in this soup - don't be afraid to add more salt after blending if needed.
04 -
This recipe was adapted from the cookbook 'Love Real Food' by Cookie and Kate.