Roasted Cauliflower Soup

Try this simple and yummy recipe: it’s vegan, gluten-free, dairy-free, low carb, Healthy and Zesty!

A deliciously smooth and creamy vegan soup to enjoy during the cold season! Aside from being delicious and filing, it’s also packed with beneficial nutrients, such as vitamin C (one serving satisfies 77% of the daily recommended value of vitamin C), vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, potassium, and manganese.

Health Fact

Cauliflower, just like broccoli, kale and other cruciferous vegetables, has potent health benefits:

– it’s anti-inflammatory;

– fights cancer;

– boosts brain health;

– supports digestion and detoxification.

And the list goes on, so what better reasons to try adding more cruciferous vegetables, such as cauliflower into your diet? Start with my Roasted Cauliflower Soup Recipe below >>

Recipe Ingredients

• 1 cauliflower head
• 2 medium golden potatoes
• 1 quart organic Vegetable broth (you could add some water if this is not enough)
• 1 large onion
• 2 Thyme springs
• 1 garlic clove
• 1 bay leaf
• 3 tbs. coconut cream (optional)
• 1 tbs. fresh lemon juice
• 2 tbs. chopped chives or scallions for topping
• Salt and pepper to taste

Directions

1. Wash and separate the cauliflower florets. Pat dry and sprinkle with olive oil, salt and pepper. Mix well, arrange florets on a tray and place in the oven at 400 F°. Roast uncovered for about 20 minutes, until slightly gold on edges.
2. In the meantime, chop the onion, garlic and potatoes.
3. In a pot, sauté the onion and garlic in 2 tbs. olive oil for about 2 minutes.
4. Add potatoes and roasted cauliflower florets, thyme and bay leaf, sprinkle with salt and pepper and cover for another 2 minutes (set aside 2 cauliflower florets and slice them in small chunks for topping)
5. Pour the vegetable broth on top of the simmering mixture, cover and let it simmer for about 30 minutes, or until the cauliflower is tender.
6. Remove the thyme springs and bay leaf and blend well until smooth.
7. Return soup to stove (add some water if too thick); add the lemon juice and coconut cream and mix well until the soup starts to slightly bubble. Remove from heat and season with salt and pepper to taste.
8. Enjoy it topped with roasted cauliflower crumbles and chopped chives or scallions (goat cheese would work well, too, if you are not a vegan).
9. But wait, don’t forget the main ingredient: LOVE! You and your family will enjoy your food so much more!