As the weather turns colder, few things are more satisfying than a warm, hearty bowl of soup. Roasted cauliflower soup is an excellent choice, providing a delicious and nutritious option that will keep you feeling satisfied and energized. This article will explore the many benefits of roasted cauliflower soup, including its health benefits, flavor profile, and tips for making it at home.
Cauliflower is an incredibly nutritious vegetable, packed with vitamins, minerals, and antioxidants that support overall health and wellness. When roasted, cauliflower develops a rich, nutty flavor that adds depth and complexity to soups and other dishes.
CAULIFLOWER SOUP INGREDIENTS
First, let me tell you about the ingredients which are used to make this soup:
- Cauliflower (chopped into florets)
- Onion (chopped)
- Garlic (minced)
- Vegetable (broth)
- Almond milk
- Olive oil
- Salt and pepper
TIPS ON BLENDING HOT SOUPS
Here are some tips on blending hot soups:
Allow the soup to cool down slightly before blending. This will prevent any accidents or burns. Use a high-quality immersion blender or countertop blender to ensure smooth and even blending.
Blend the soup in small batches, filling the blender no more than halfway to avoid spills and splatters. Remove the center cap from the blender lid and cover the blender with a clean kitchen towel to allow steam to escape without splattering.
Hold the blender lid down firmly while blending to prevent the blender from lifting and creating a mess. Start blending at a low speed and gradually increase the speed to prevent the soup from splashing.
If the soup is too thick, add a little bit of broth, milk, or cream to the blender to thin it out.
HOW TO MAKE ROASTED CAULIFLOWER SOUP
The following steps must be followed in order to get the desired product
- Preheat oven to 425°F.
- Toss cauliflower florets with olive oil, salt, and pepper.
- Spread cauliflower on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
- In a large pot, sauté onion and garlic until soft and fragrant.
- Add roasted cauliflower and vegetable broth to the pot and bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Blend soup with an immersion blender or transfer to a blender and puree until smooth.
- Add almond milk and stir to combine.
- Season with salt and pepper to taste.
OTHER WAYS TO GARNISH YOUR SOUP
Below are some creative ways to garnish your soup:
Toasted bread crumbs: Sprinkle some toasted bread crumbs on top of your soup for a crunchy texture.
Croutons: Add some homemade or store-bought croutons on top of your soup for added flavor and crunch.
Fresh herbs: Sprinkle some fresh herbs like parsley or chives on top of your soup for added freshness and color.
Sour cream or yogurt: Add a dollop of sour cream or yogurt on top of your soup for added creaminess and tanginess.
Cheese: Sprinkle some grated cheese on top of your soup for added richness and flavor.
Roasted vegetables: Add some roasted vegetables like cherry tomatoes or bell peppers on top of your soup for added sweetness and texture.
Fried onions or shallots: Add some crispy fried onions or shallots on top of your soup for added crunch and flavor.
Nuts: Sprinkle some chopped nuts like almonds or pecans on top of your soup for added crunch and nutrition.
HOW TO STORE AND FREEZE CAULIFLOWER SOUP
We also have some tips to store and freeze cauliflower soup:
To Store in Refrigerator: Allow the soup to cool at room temperature for about 30 minutes before transferring it to an airtight container. Refrigerate it for up to 3-4 days.
To Freeze: First, make sure the soup has cooled down completely. Transfer the soup to a freezer-safe container or a freezer bag, leaving about an inch of space at the top for expansion. Seal the container or bag tightly, label and date it, and store it in the freezer for up to 3-4 months.
To Reheat: To reheat the soup, transfer it to a pot and heat over medium heat, stirring occasionally until it's heated through. Alternatively, you can microwave it in a microwave-safe container, stirring occasionally, until it's heated through.
Tips for Freezing: Keep in mind that some soups, including cauliflower soup, may separate when frozen and reheated. To minimize this, try blending the soup again after reheating it.
ROASTED CAULIFLOWER SOUP
- 1 large head of cauliflower
- 1 white or yellow onion
- 3-4 garlic cloves, unpeeled
- 2 tablespoons avocado oil, or olive oil
- 1 teaspoons cumin
- ½ teaspoons coriander
- salt and pepper, to taste
- 4 cups vegetable broth, or more for a thinner consistency
- roasted cauliflower florets
- toasted almond slices
- Preheat your oven to 425F (220C).
- Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
- Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.
- Use your hands to mix everything together on the baking tray.
- Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
- Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.
- Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
- Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.
- Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.
- To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.