Roasted Cauliflower Soup

Ingredients:

1 medium-large head of cauliflower

2 tablespoons oil, I use grapeseed oil but use your favourite, olive oil, canola, vegetable etc..pinch salt and pepper

For soup:

1 tablespoon oil, I use grapeseed oil

1 medium yellow onion, diced

3 cloves garlic, chopped

1 medium carrot, grated

1 celery stalk, diced

4 and 1/2 cups water

1 and 1/2 tablespoons better than bouillon vegetarian no chicken soup base

2 tablespoons nutritional yeast

3/4 teaspoon celery salt

1/2 teaspoon Italian seasoning

1/2 teaspoon dried thyme

1/2 teaspoon salt

1 -2 tablespoons lemon juice to taste (reserve until the end of cooking)

Instructions:

Step 1:

Preheat oven to 425° Line a large baking sheet with parchment.

Step 2:

Slice the head of cauliflower down the middle lengthwise and cut out the core.

Pull off the florets and cut into slices.

Add to the baking sheet.

Drizzle over the oil and a pinch of salt and pepper.

Toss everything together (I use my hands) and spread evenly on the sheet pan.

Step 3:

Bake for 35 minutes tossing halfway through cooking.

When cool enough to handle give it all a rough chop

Step 4:

When the cauliflower is almost finished baking start the soup:

Set your soup pot or Dutch Oven over medium heat.

Add the onions, carrots, celery and garlic, oil and pinch of salt and pepper.

Step 5:

Sauté for 5 minutes or so until veggies are softening.

Step 6:

Now add the water, bouillon, nutritional yeast, salt, spices and roasted cauliflower (reserve lemon juice until the end of cooking)

Bring to a boil on high heat.

Cover reduce to a simmer and cook for 10 minutes or so until the veggies are tender.

Step 7:

Remove 4 big ladles of soup (4-5 cups) and puree in blender.

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Pour back into soup.

Season with salt and pepper, stir in the lemon juice.

If soup is too thick add a splash or two of vegetable broth.

Enjoy!

Serve with my no knead artisan bread for a tasty lunch or lite dinner!

Notes:

Healthy and Flavorful: This Roasted Cauliflower Soup is a delicious and nutritious option, packed with flavor and wholesome ingredients.

Roasting Cauliflower: Roasting the cauliflower brings out its natural sweetness and adds depth to the flavor of the soup. The caramelization that occurs during roasting enhances the overall taste.

Versatile Oil Options: The recipe allows for flexibility in choosing the type of oil to use, whether it’s grapeseed oil, olive oil, canola oil, or vegetable oil, catering to personal preferences and dietary needs.

Homemade Soup Base: The use of Better Than Bouillon vegetarian no chicken soup base adds richness and depth of flavor to the soup without using traditional chicken broth, making it suitable for vegetarian diets.

Nutritional Yeast Boost: Nutritional yeast adds a cheesy and savory flavor to the soup, providing additional nutrients like B vitamins and protein, especially for those following a plant-based diet.

Herb and Spice Blend: The combination of celery salt, Italian seasoning, dried thyme, and salt adds complexity and aromatic notes to the soup, elevating its taste profile.

Balanced Ingredients: The inclusion of onion, garlic, carrot, and celery adds layers of flavor and texture to the soup, creating a well-rounded dish that’s both satisfying and wholesome.

Customizable Lemon Zest: The addition of lemon juice at the end of cooking adds brightness and acidity to the soup, balancing the flavors. Adjust the amount according to personal taste preferences.

Texture Variation: Pureeing a portion of the soup and adding it back creates a creamy and velvety texture while still retaining some chunky bits of vegetables, providing a pleasant mouthfeel.

Serving Suggestions: This soup pairs well with a variety of accompaniments, such as crusty bread, artisanal bread, or a simple side salad, making it a versatile and satisfying meal option for any occasion.

Nutrition Information:

Frequently Asked Questions:

Can I use different types of oil for roasting and sautéing?

Yes, you can use your preferred oil for roasting the cauliflower and sautéing the vegetables.

Options include grapeseed oil, olive oil, canola oil, or vegetable oil.

What can I substitute for Better Than Bouillon vegetarian no chicken soup base?

You can use vegetable broth or any other vegetable bouillon cubes or powder as a substitute for the vegetarian no chicken soup base.

Is nutritional yeast necessary for this recipe?

Nutritional yeast adds a unique flavor reminiscent of cheese and boosts the nutritional content, but you can omit it if you don’t have it on hand.

Can I adjust the seasoning according to my taste preferences?

Absolutely! Feel free to adjust the amounts of celery salt, Italian seasoning, dried thyme, salt, and lemon juice according to your taste preferences.

How can I make the soup thicker or thinner?

If the soup is too thick, you can add a splash or two of vegetable broth to thin it out.

Conversely, if you prefer a thicker soup, you can reduce the amount of water used or simmer it for longer to evaporate more liquid.

Can I freeze this soup for later use?

Yes, you can freeze this soup in airtight containers or freezer bags for later use.

Thaw it in the refrigerator overnight before reheating on the stovetop or in the microwave.

How long will this soup keep in the refrigerator?

This soup can be stored in the refrigerator for up to 4-5 days when stored in airtight containers.

What’s the purpose of pureeing a portion of the soup?

Pureeing a portion of the soup creates a creamy texture while still leaving some chunky vegetables for added texture and visual appeal.

Can I make this soup without using a blender?

If you prefer a chunkier texture, you can skip the pureeing step altogether and enjoy the soup with all the vegetables intact.

What are some serving suggestions for this soup?

This soup pairs well with crusty bread, artisanal bread, or a simple side salad.

You can also garnish it with fresh herbs like parsley or chives for added flavor and visual appeal.