How To Make Cauliflower Soup? Creamy, Healthy

• Food: Cauliflower Soup

• Writer: Alice

• Content-Type: Food Blog

You wouldn’t know from the flavor of this cauliflower soup that it is fully vegan. You’ll surely want seconds because it’s flavorful, creamy, and rich.

This cauliflower soup is thick and creamy, but its wonderful texture comes from pureed cauliflower rather than heavy cream, so the basic idea remains the same.

I’ve been making this cauliflower soup every winter for years, making little adjustments each time. I recently made it again, and the new version turned out so good that I wanted to share the recipe with everyone!

I adore how easy this recipe for cauliflower soup is to make.

There are only 10 basic materials required! The soup nevertheless tastes decadent despite the fact that all of the ingredients are healthy and plant-based. It’s the ideal way to warm up on a chilly winter night—velvety, flavorful, and nutty.

RECIPE FOR CAULIFLOWER SOUP INGREDIENTS

To prepare this creamy cauliflower soup, you only need ten common ingredients:

• Of course, cauliflower! It provides a velvety feel to the soup without using dairy or nuts.
• You’ll roast the shallots and garlic at the same time as the cauliflower. They give this cauliflower soup a deep, nutty flavor once they are tender and caramelized.
• Thyme that is still fresh for an earthy flavor.
• The roasted cauliflower, shallots, and garlic taste excellent when combined with white miso paste’s rich, umami flavor.
• Dijon mustard adds flavor.
• Olive oil extra virgin – for richness.
• So that the soup is, well, soupy, use vegetable broth.
• Fresh lemon juice gives the soup a lovely brightness.
• To make all the flavors pop, add sea salt and fresh black pepper.

MAKING CAULIFLOWER SOUP

This recipe for cauliflower soup only requires three simple steps: roast, simmer, and mix.

Roast the vegetables first. Chop up the cores and separate the cauliflower into florets. The shallots should be peeled and cut into quarters before being wrapped in foil with the garlic cloves that haven’t been peeled, some olive oil, salt, and pepper.

On a baking sheet coated with parchment, arrange the chopped cauliflower florets and core in an equal layer. Season with salt, pepper, and oil. Place the foil package on the baking sheet, then roast the cauliflower until the edges are browned.

Then simmer. Bring the vegetable broth to a simmer in a big pot once the vegetables are cooked through and browned. The cauliflower, shallots, and thyme are all added to the pot along with the peeled garlic cloves. Spend 15 minutes simmering.

Finally, combine! Let the soup be somewhat cool. Then, add the miso paste, mustard, olive oil, and lemon juice after transferring it to a blender.

Until smooth, blend. Add additional salt, pepper, and lemon juice to taste before eating.

SERVING IDEAS FOR CAULIFLOWER SOUP

Add microgreens and/or freshly cracked black pepper to your bowl as a garnish when you’re ready to eat. With handmade croutons or roasted chickpeas for crunch, this cauliflower soup would also be wonderful!

Enjoy the soup by itself, with some crusty bread or focaccia on the side for dipping, or combine it with a salad for a fuller meal.

Make a straightforward green salad by tossing mixed greens with Italian dressing, honey mustard dressing, or lemon vinaigrette, or try one of these salad recipes:

• Caesar Salad
• Green Bean Salad
• Pear Salad with Balsamic and Walnuts
• Balsamic Roasted Brussels Sprouts Salad
• Wheat Berry Salad

Enjoy!

CAULIFLOWER SOUP

Despite not using any cream or cheese, this roasted cauliflower soup is silky and creamy. Without using dairy, the beautiful creamy texture of the soup is made with blended cauliflower.

INGREDIENTS

INSTRUCTIONS

1. A large baking sheet should be lined with parchment paper and the oven should be preheated at 400 degrees.
2. Including the core bits, chop the cauliflower. On the baking sheet, spread the cauliflower and sprinkle it with salt and pepper. Drizzle with olive oil. On the baking sheet with the veggies, add the aluminum foil-wrapped shallot and garlic cloves with a drizzle of olive oil and a sprinkle of salt. When the cauliflower’s edges are browned, roast for 30 to 35 minutes.
3. The vegetable broth should be heated to a low simmer in a big pot. Simmer, covered, for 15 minutes after adding the roasted cauliflower, shallots, peeled garlic, and thyme. Blend after letting it cool slightly. Add the lemon juice, mustard, miso paste, and 3 tablespoons of olive oil. until it’s smooth, blend. Add additional salt and lemon juice to taste, around 1/4 to 1/2 teaspoon. When serving, you can add some microgreens as a garnish.