Creamy Roasted Cauliflower Soup


Prep Notes

I found this recipe on Avocado Pesto and it looked delicious so of course I had to try it! The only thing I did differently than Vicky's recipe was that I used zucchini instead of celery (only because I didn't have celery in my refrigerator and had zucchini so I wanted to add some greens) and I did not use the nutritional yeast because my boys can't eat that. Otherwise, I followed everything else in her recipe and it was DELICIOUS!! Definitely worth a try!!

Ingredients

Ingredients

  • 1 head cauliflower, chopped into florets
  • 1 head garlic
  • 3 tablespoons extra virgin olive oil
  • 1 carrot, peeled and diced
  • 1 zucchini, diced
  • 1 small yellow onion, diced
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon hot smoked paprika (optional)
  • 4 cups vegetable broth
  • 1 can coconut milk
  • himalayan salt 
  • freshly cracked pepper
  • For garnish: handful chopped parsley
  • Optional: 1 tablespoon arrowroot powder for thicker consistency

Directions

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the top off the head of garlic, revealing a small portion of each clove. Lightly drizzle with olive oil and wrap in aluminum foil.
  3. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. 
  4. Spread the cauliflower in a single layer on a baking sheet.
  5. Bake the cauliflower and garlic for 30 minutes.
  6. Heat remaining olive oil in a large pot over medium-high heat. Add onions. Cook until translucent (a few minutes).
  7. Add carrots and zucchini. Cook for a few minutes. 
  8. Add paprika and salt.
  9. Add vegetable broth, and bring to a boil.
  10. Add roasted cauliflower and garlic to the pot (squeeze the garlic paste out of the cloves)
  11. Bring to a boil, reduce heat and simmer for 10-15 minutes.
  12. Remove from heat and puree until smooth with an immersion blender.
  13. Add coconut milk and arrowroot powder (if you want a thicker consistency) Bring to a boil, reduce heat and simmer for 2-3 minutes.
  14. Serve topped with any leftover roasted cauliflower florets and chopped parsley.