Creamy and smooth cauliflower soup, delicious and healthy. Suitable for vegans too!
Cauliflower is excellent for making soup because it has a nutty flavour and natural sweetness. It's also rich in nutrients like vitamin C, fibre, potassium, manganese, magnesium, phosphorus, and other minerals. These nutrients promote gut health by providing probiotics, reduce inflammation, and support digestive system health. Eating more cauliflower is beneficial. In recent years, cauliflower has been widely used because it's low in calories and carbs. Besides making soup, many people use it to make cauliflower mash as a substitute for mashed potatoes.
Cauliflower soup can be made in different ways. BigBoy once made a black truffle cauliflower soup, where he sautéed the cauliflower before adding water and blending it with a blender. This time, the method is slightly different—it incorporates roasting elements. The onions and cauliflower are roasted first, which brings out a caramelized effect in the vegetables. As a result, the soup made this way will be even more flavorful and sweet.
This recipe includes both written instructions and a video demonstration below for more details!
Ingredients (serve 4)
Cauliflower | 1 whole (about 700g) |
|---|---|
Onion | 1 bulb |
Extra Virgin Olive Oil | to taste |
Low-sodium Vegetable Stock | 900ml |
Thyme | 3 sprigs |
Salt | to taste |
Steps
1.
Cut off the leaves of the cauliflower and chop it into small pieces, including the stem, which can be used for the soup. Wash the cauliflower pieces thoroughly and drain. Peel and cut the onion into chunks.
2.
Preheat the oven to 210°C (410°F).
3.
Take a baking sheet and line it with parchment paper. Place the cauliflower and onion on the baking sheet, drizzle with olive oil, and toss to coat evenly. Spread them out in a single layer on the baking sheet and bake in the preheated oven for 30 minutes.
4.
After baking, set aside 2-4 of the best-looking cauliflower florets. Transfer the rest of the roasted cauliflower and onion, along with thyme leaves and vegetable broth, into a blender. Blend until smooth.
5.
Pour the blended mixture into a pot and heat over medium-low heat. Season with salt to taste, stirring well.
6.
Ladle the cauliflower soup into bowls, placing one of the reserved cauliflower florets in each bowl. Drizzle with olive oil around the edge of each bowl and serve immediately.
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