Roasted Garlic Cauliflower Soup Without Cream
An absolutely delicious, creamy soup made by roasting the cauliflower and garlic, and blending them with soft onions, and stock. Add the warmth of nutmeg and the acidity of lemon juice for the perfect roasted cauliflower soup recipe - no cream used!
Servings: 8 bowls
Calories: 140kcal
Ingredients
- 2 Large Cauliflowers [2 to 2 ½ lbs florets - 900g to 1kg]
- 5 tablespoon Extra Virgin Olive Oil
- 3-4 Garlic Cloves
- 1 White or Yellow Onion
- 4 Cups Vegetable Stock
- 1 tablespoon Butter
- ¼ teaspoon Grated Nutmeg
- 1 tablespoon Lemon Juice
- Salt and Pepper To Taste
Instructions
- Preheat the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6 or static oven 200 degrees Celsius or 400 Fahrenheit.
- Cut the cauliflower heads in bite size florets and wash them. Allow them to either rest in the strainer to drain the excess water or use a clean teatowel to speed up the process.
- Toss the florets in a bowl and season with salt and ground black pepper, and three tablespoons of olive oil. Ensure all the pieces are evenly coated, then spread them on a baking tray covered with parchment paper.
- Peel 3 or 4 garlic cloves and place them in a piece of aluminum foil with a couple of teaspoons of olive oil. Close the aluminum foil around the cloves, so that it protects the garlic from overcooking. Place it on the same baking sheet as the cauliflower.
- Place the tray on the middle shelf in the oven and roast the cauliflower and garlic for 20 minutes, then turn the cauliflower, and roast for another 10 minutes. You can roast the vegetables for a little longer if you want a stronger roasted cauliflower taste.
- OPTIONAL: Set aside a handful of the smaller roasted florets to add them on top of the soup before serving.
- On medium heat, heat up a tablespoon of olive oil in a saucepan or dutch oven, and once warm, add the sliced onions to it. Sautee the onion with a pinch of salt until it becomes soft and translucent.
- Add the roasted garlic and cauliflower to the saucepan and add just enough vegetable stock to cover the vegetables. For 2 lbs [900g] of cauliflower florets, you will require about 4 cups of veg stock.
- Warm the soup up and allow it to simmer for 10 minutes, then allow it to slightly cool down for 5-10 minutes.
- Finally, add the soup in bathes to the blender and blend it with the butter. The soup will have an airy and creamy texture.
- Once all the soup has been blended, mix it with the freshly grated nutmeg and lemon juice, and warm it up again.
- Taste for seasoning and adjust if necessary by adding more salt and pepper to taste.
- Serve this cozy soup with a few roasted cauliflower florets on top. Garnish with a few chili flakes, thin slices of green onion, or some homemade croutons. Enjoy!
Notes
- Spices: For added heat, you can add ½ teaspoon of cayenne pepper or paprika to the cauliflower before roasting it. This will also make the soup look a little more yellow-orange than white.
- Even Chopping: Cut the cauliflower in pieces of the same size, so that they cook evenly! Also, do not overcrowd the baking tray - good air circulation allows for better roasting.
- Garnish: Add different textures and flavors with the garnish! The classics are some reserved roasted cauliflower florets, freshly chopped parsley or chives, or classic croutons. I personally use slices of green onion [white and green parts!], pepper flakes, crispy pancetta, grated cheddar cheese, or toasted nuts or chickpeas!
- Storage: Store the soup in an airtight container in the fridge for up to four days or the freezer for up to three months. Thaw it overnight in the fridge and then heat it up on the stove or in the microwave until thoroughly warm, adding a little stock or water if necessary.
Nutrition
Calories: 140kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 525mg | Potassium: 457mg | Fiber: 3g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 1mg