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In the realm of nourishing and delightful culinary creations, creamy roasted cauliflower soup stands out as a beloved choice among health-conscious individuals and comfort food enthusiasts alike. As the spotlight shines on cauliflower, a vegetable once relegated to the sidelines, its versatility has captured the imagination of home cooks and chefs around the world. This unassuming cruciferous vegetable is not only celebrated for its adaptability in various dishes, but it also boasts an impressive nutritional profile, making it a prime candidate for those seeking a wholesome meal.

Creamy Roasted Cauliflower Soup

Discover the comforting delight of creamy roasted cauliflower soup! Perfect for health-conscious food lovers, this recipe highlights the versatility of cauliflower, transforming it into a nutritious and flavorful dish. Learn how roasting enhances its natural sweetness while creating a velvety texture. Packed with vitamins and fiber, this plant-based soup is easy to make and perfect for customization. Enjoy it with crusty bread or a fresh salad for a wholesome meal. Dive into this nourishing bowl of goodness today!
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Ingredients
  

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream)

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons fresh lemon juice

Fresh chives or parsley, for garnish (optional)

Croutons or toasted seeds, for garnish (optional)

Instructions
 

Roast the Cauliflower:

    - Preheat your oven to 425°F (220°C).

      - Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.

        - Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.

          Sauté the Aromatics:

            - In a large pot over medium heat, add the remaining tablespoon of olive oil. Once it’s hot, add the diced onion.

              - Sauté for about 5-7 minutes, or until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant.

                Combine and Simmer:

                  - Add the roasted cauliflower to the pot with the sautéed onions and garlic. Pour in the vegetable broth, then stir in the ground cumin and smoked paprika.

                    - Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.

                      Blend the Soup:

                        - Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches and blend until silky. (Be sure to allow steam to escape if blending hot soup.)

                          Finish with Coconut Milk:

                            - Stir in the coconut milk (or heavy cream) and lemon juice. Heat the soup gently on low, without bringing it to a boil, until warmed through. Taste and adjust seasoning with additional salt, pepper, or lemon juice, as desired.

                              Serve:

                                - Ladle the creamy soup into bowls and garnish with fresh chives or parsley. Add croutons or toasted seeds for crunch, if desired.

                                  Prep Time: 10 min | Total Time: 1 hr | Servings: 4