Roasted Cauliflower Cream Soup

Roasted Cauliflower Cream Soup

Ingredients:

1 large head of cauliflower (about 2–3 pounds), cut into florets

2 tablespoons olive oil or avocado oil

Sea salt and freshly ground black pepper, to taste

1 leek, thinly sliced (white and light green parts only)

2 cups vegetable broth or chicken bone broth

2 cups unsweetened plant-based milk (almond, cashew, or coconut)

4–5 garlic cloves, finely minced

4 ounces freshly grated Parmesan cheese

Fresh parsley, minced, for garnish

Red pepper flakes, optional, for a touch of heat

Instructions

Preheat the Oven

Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Roast the Cauliflower

Spread the cauliflower florets evenly on the prepared sheet.

Drizzle with olive or avocado oil, and season with sea salt and black pepper to taste.

Roast for 25–30 minutes, or until the cauliflower is tender and lightly browned around the edges.

Simmer the Soup Base

Transfer the roasted cauliflower to a large stockpot.

Add the sliced leek, bone or vegetable broth, plant-based milk (almond, cashew, or coconut), minced garlic, and grated Parmesan cheese.

Bring to a gentle simmer over medium-low heat and cook for 20–30 minutes, allowing the flavors to blend.

Blend Until Smooth

Use an immersion blender directly in the pot to puree the soup until silky smooth. (Alternatively, carefully blend in batches using a countertop blender.)

Garnish and Serve

Ladle into bowls and garnish with fresh parsley and a pinch of red pepper flakes if desired.

Serve hot and enjoy the comforting creaminess!