Creamy roasted cauliflower soup

Roasting the cauliflower for this vegan soup makes it nutty and cancels out any of the cauliflower’s brassica funk when it’s boiled. Oat milk and red potatoes make the soup thick and creamy, without adding dairy products. A stick blender, also called an immersion blender, is an inexpensive kitchen appliance that makes pureed soups easy to blend, but a regular kitchen blender works just as well.

Active time: 20 minutes Total time: 45 minutes

Creamy roasted cauliflower soup

Ingredients

• 1 medium (588g) head of cauliflower
• 2 tablespoons olive oil, divided
• 4 whole cloves of garlic
• ½ teaspoon of freshly ground black pepper
• ¼ teaspoon of salt
• 1 medium onion, chopped
• 4 cups low-sodium vegetable broth
• 1 medium (213 g) russet potato, peeled and sliced
• 1 bay leaf
• 1 cup (244 g) plain unsweetened oat or hemp milk
• ½ teaspoon of freshly ground nutmeg
• 1–2 tablespoons of fresh lemon juice
• 2 tablespoons of chopped parsley, for decoration

Instructions

Preheat oven to 400°F (204°C). Cut the cauliflower into 2-inch florets and thinly slice the center stem. In a rimmed baking sheet, mix the cauliflower and garlic with 1 tablespoon of olive oil, plus salt and pepper. Roast until the cauliflower is golden brown in spots, about 30 minutes.

Meanwhile, heat the remaining tablespoon of oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.

Transfer the cauliflower and garlic to the pot, reserving 1/2 cup (about 40 g) of the smallest browned pieces for garnish. Add the broth, potatoes and bay leaves. Bring to a boil, then cover, reduce heat to medium-low, and cook until vegetables are tender, about 25 minutes.

Discard the bay leaf. Add the oat milk, then blend the soup with an immersion blender directly in the pot until smooth. (Alternatively, blend in batches in a standard blender, slightly venting the lid to release the steam.) Stir in the nutmeg. If the soup is too thick, add warm water to thin it as needed.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and parsley.

Servings: 4 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 174; Total fat: 8g; Saturated fat: 1g; Monounsaturated fats: 5g; Cholesterol: 0mg; Sodium: 356 mg; Carbohydrates: 24g; Dietary fiber: 5g; Sugar: 5g; Proteins: 5g

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