Creamy Roasted Cauliflower Soup (Dairy-free, Whole30)
How do you know when it’s really, truly fall? For me I know that autumn is on when I’m overcome with the desire to make soup. You could even call it an obsession because once I start to think about it I can’t stop until I’m actually in the kitchen making it happen. Soup and salad are likely my favorite things to eat but once fall hits, soup is my preferred way of getting my veggie fix. It’s warm and cozy and my ultimate comfort food.
Soup is a perfect way to get extra vegetables into your body.
It’s also a great way to use up veggies that may have been hanging around in your fridge for a while. In fact, that’s how this recipe was born. I had a big ole cauliflower that needed to be eaten so I cut it up, roasted it in the oven, pureed it with a sautéd onion, some chicken broth and a few spices and voila - soup. I’ve now made it and tweaked it several times and it’s finally ready to be shared.
I used turmeric, paprika, coriander and black pepper because I love them but you could swap them for some curry powder or a Moroccan blend or even omit the spices altogether; it tastes great with only a 1/4 teaspoon of nutmeg and some extra lemon juice. You can also try out different garnishes and see what you like. My favorite was chanterelle mushrooms that I sautéd in a dollop of ghee but I tried it with everything from chopped herbs like parsley and chives or micro greens to a drizzle of truffle oil and some toasted pumpkin seeds. It’s good all the ways.
However you decide, I hope you enjoy it as much as I did.
Happy fall!
xo
Lisa
Creamy Roasted Cauliflower Soup (dairy-free)
Ingredients
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large bowl, add the cauliflower florets with 2 tablespoons of the olive oil and 1 tsp.kosher salt and toss until evenly coated. Spread the cauliflower in a single layer and bake until it’s tender and caramelized on the edges, 35 -40 minutes, stirring halfway through.
- Once the cauliflower is almost done, warm 1 tablespoon olive oil over medium heat in a large dutch oven or soup pot. Add the onion and salt. Cook, stirring occasionally, until the onion is softened and turning translucent, about 5 to 7 minutes. Add the garlic, turmeric, paprika, coriander and pepper, stirring constantly, until fragrant, about 30 seconds and then add the broth.
- Add the roasted cauliflower and increase the heat to medium-high. Bring the mixture to a lively simmer (not quite a boil) and then reduce the heat to low simmer. Continue to cook, stirring occasionally, for 20 minutes. This will give the flavors some time to meld. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes.
- If you are using an immersion blender then go ahead and start blending right in the pot. If you are using a Vitamix or some other standing blender, carefully transfer the hot soup to a blender, working in small batches. Don’t overfill the blender or the soup could overflow and the ensuing mess would be very unpleasant! Blend until smooth. (*note- a standing blender will create a smoother soup but an immersion blender means you can do it all in one pot so you may choose to add some water to thin it out).
- Add the lemon juice and coconut milk and stir well. Add additional salt and pepper, to taste
- Top individual bowls of soup with sautéed chanterelle mushrooms, micro greens or chopped herbs if you like.
Notes:
This recipe is so forgiving that you can use anywhere from 4-6 cups of broth and the deliciousness will stay just as high. If you are using boxed broth then you would need 1 1/2 boxes. 4 cups will give you a thicker soup - especially if you use an immersion blender. I typically use 6 cups because I like having leftovers!
