Cauliflower is a vegetable with a PR problem. It’s pale and scrunched-up and intimidatingly hefty, and it looks unmistakably like a brain.
Add that to the way most people try it – boiled into much or raw with some tasteless low-fat dip – and it’s not surprising that the poor cauliflower doesn’t have many fans.
But the cauliflower haters are missing out. As well as being jam-packed with nutrients (notably Vitamins C, K, B6, and B9), cauliflower has a savory-sweet side just waiting to shine through.
The trick is to roast it first, with plenty of fat – this concentrates the flavor and softens the florets without turning them to mush.
After a spin in the blender with some coconut milk and herbs, any unfortunate visual associations are completely gone: you’re left with a silky, creamy soup delicious enough to make you forget the words “diet food” forever.
As well as a versatile side dish, this would also be a wonderful soup for anyone sick in bed: the chicken broth is very healing, and the soup overall is easy to keep down without being bland or boring.
To add a little crunch, you can sprinkle some bacon on top: this is optional, but the smoky flavor of the bacon adds an incredible taste and really complements the texture of the soup itself. A dash of parsley adds a nice visual contrast, and your bowl is ready to serve!
Roasted Cauliflower Soup Recipe
SERVES: 4 PREP: 15 min COOK: 1h
Ingredients
- 2 heads of cauliflower, cut into florets;
- 3 garlic cloves, minced;
- 2 shallots, minced;
- 3 cups chicken stock;
- 1 cup water;
- 1 bay leaf;
- 1 tsp. dried thyme;
- 2 cups full-fat coconut milk;
- 4 cooked bacon slices; cut into pieces; (optional)
- 1 tbsp. olive oil or ghee;
- Fresh parsley for garnishing;
- Sea salt and black pepper to taste;
Preparation
- Preheat your oven to 425 F.
- In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
- Spread the cauliflower mixture on a roasting pan.
- Place the roasting pan in the oven and roast for 30 minutes.
- Transfer the cauliflower to a large saucepan and add the chicken stock and water.
- Add the thyme and the bay leaf, and bring to a boil over medium-high heat.
- Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
- Remove the bay leaf.
- Puree the soup using an immersion blender or a blender.
- Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
- Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.
📖 Recipe
Roasted Cauliflower Soup Recipe
Ingredients
- 2 heads of cauliflower cut into florets
- 3 garlic cloves minced
- 2 shallots minced
- 3 cups chicken stock
- 1 cup water
- 1 bay leaf
- 1 tsp. dried thyme
- 2 cups full-fat coconut milk
- 4 cooked bacon slices cut into pieces optional
- 1 tbsp. olive oil or ghee
- Fresh parsley for garnishing
- Sea salt and black pepper to taste
Instructions
- Preheat your oven to 425 F.
- In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.2 heads of cauliflower, 3 garlic cloves, 2 shallots, 1 tbsp. olive oil or ghee
- Spread the cauliflower mixture on a roasting pan.
- Place the roasting pan in the oven and roast for 30 minutes.
- Transfer the cauliflower to a large saucepan and add the chicken stock and water.3 cups chicken stock, 1 cup water
- Add the thyme and the bay leaf, and bring to a boil over medium-high heat.1 tsp. dried thyme, 1 bay leaf
- Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
- Remove the bay leaf.
- Puree the soup using an immersion blender or a blender.
- Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.2 cups full-fat coconut milk, Sea salt and black pepper to taste
- Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.4 cooked bacon slices cut into pieces
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