Creamy Roasted Cauliflower Soup - Dairy Free
A delicious thick and creamy, dairy free cauliflower soup thanks to white beans. Pureed white beans provides beautiful texture and a boost of protein and other nutrients to this soup. Choose your soup stock and final garnishes carefully and you've got a tasty vegan or vegetarian soup.
Servings: 4 servings
Calories: 255kcal
Ingredients
- 5 cups cauliflower 1 head (fresh or frozen)
- 5 cloves garlic keep in paper
- 3 sprigs fresh thyme or rosemary*
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp oil divided
- 1 onion diced
- 5 cups soup stock vegetable or chicken
- 1 Tbsp lemon juice
- 1 cup white kidney beans or great northern or navy beans
- 1/4 tsp fresh ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In large mixing bowl, toss cauliflower, garlic cloves in paper, thyme or rosemary, salt, pepper and 2 Tbsp oil. Be sure garlic cloves are well coated with oil. Spread evenly in single layer on large baking sheet. Roast for 25-30 minutes or until cauliflower is golden brown and tender and garlic cloves are soft.
- Heat remaining oil in large pot and sweat onions until translucent and soft. Add roasted cauliflower and squeeze insides of roasted garlic into pot. Add soup stock and lemon juice. Simmer for 5-7 minutes.
- Add white beans and cook for another 5 minutes.
- Remove pot from heat and use an immersion blender to puree until smooth. Return to heat if needed.
- Taste and adjust seasoning as desired.
- Garnish with croutons, grated cheese, bacon or chopped parsley if desired.
Notes
* Replace fresh herbs with 1/2 tsp dried herbs added after sauteing onions.
Garnish with croutons, parsley, lemon zest, roasted leeks, green onions or reserved pieces of roasted cauliflower. Other options include cheese, bacon or grilled charcuterie meat.
Nutrition
Calories: 255kcal | Carbohydrates: 25g | Protein: 13g | Fat: 13g | Sodium: 430mg | Fiber: 6g | Sugar: 4g | Iron: 2mg