Friday, December 3, 2021

Roasted Cauliflower Soup


This is a simple, creamy, and delicious soup made with roasted cauliflower. A piping hot bowl of this soup is a perfect one as the temperature dips. For a vegan version, add coconut milk. Serve with a crusty bread or garlic bread.


This soup is easy to make and there is no stand by the stove and cook. When you are busy and want a delicious soup, this is an amazing choice. Just prep and roast in the oven, take it out, blend and simmer - all done! The roasting brings out tons of flavor! 

The spices used are simple pantry essentials making it an ideal choice. Swap curry powder with garam masala if you don't have. This recipe is not loaded with carbs (low carb) and has a touch of cream, making it well balanced and tasty, but not overwhelmingly creamy. This tastes best when served hot. Leftovers can be reheated using microwave or on stove top. This can be refrigerated for a couple of days.


Cauliflower is an amazing veggie that is very healthy. This versatile veggie can be used in numerous delicious recipes. Appetizers and sides are more common and delicious. This is a soup recipe with cauliflower alone, but this Potato, Cauliflower, and Peas Soup is yet another comforting brothy soup. Cauliflower Pakora/Cauliflower Bajji is an amazing snack/appetizer that will always be gone in a flash. If you are looking for a low carb cauliflower snack, try these Gluten-Free Low Carb Cauliflower Bites and you won't be disappointed. Instant Pot Aloo Gobi Matar is a simple and easy curry to fix a meal! If you are looking for a satisfying fusion flavors, Curried Roasted Cauliflower With Curried Alfredo Pasta will be a perfect choice with satisfying flavors. 



I am linking this to Bake-a-Thon 2021, Blogging Marathon, Wonderful Wednesday, and Thursday Favorite Things. Also linking this to Souper Sundays by Deb of Kahakai Kitchen.






Ingredients
Serves 4 to 6 persons
Prep time: 5 min
Roasting time: 25 min
Cook time - 4-5 min

Cauliflower florets - 3 cups
Onion - 1 cup, chopped
Garlic - 2 cloves
Cayenne or red chili powder - 1/2 tsp
Curry powder - 1/2 tsp
Salt - 1 and 1/4 tsp
Olive oil - 2 tbsp
Turmeric - 1/4 tsp
Water - 3.5 cups
Heavy cream - 1/2 cup
Cilantro - 2 tbsp, chopped

Method

Preheat the oven to 425 degress. 
Add the cauliflower, onions, garlic, salt, and the spices to a baking sheet. Add the oil, coat well.


 Roast in the oven for 20-25 minutes, until the cauliflower is crisp and tender.


Transfer to the blender and add one and half cups water. Blend to a smooth puree.


Transfer to a soup pot. Rinse the blender with remaining water and add to the pot. Adjust salt according to taste and simmer for 3-5 minutes. Stri in the cream. Switch off the flame.


Ladle into bowls, garnish with a little cream, cilantro and serve immediately. This is great with croutons, crusty bread, or garlic bread.



7 comments:

  1. I love soups of all kinds. Roasting the cauliflower would have given it such a fabulous flavour. Am sure it would have tasted amazing!

    ReplyDelete
  2. I'm visiting from Souper Sunday. I am quite a fan of soup and am always looking for new recipes. This cauliflower soup looks delicious. Thanks

    ReplyDelete
  3. I love cauliflower soups and love the spices in this one. Thanks for sharing it with Souper Sundays this week!

    ReplyDelete
  4. Wow this soup sounds perfect for the season! very delicious one Radha.

    ReplyDelete
  5. This looks great. I rarely have cauliflower, but I’d get some to try it in a soup. Thanks for listing a way to make it vegan. I’m gonna try it with the coconut milk.

    Pinning for later. Feel free to share this Wednesday at the Homestead Blog Hop.
    Laurie
    Ridge Haven Homestead
    Homestead Blog Hop

    ReplyDelete
  6. The soup season is up and I know which one to make the soonest... Ah, that bowl looks absolutely soul hugging...

    ReplyDelete
  7. Roasted cauliflower soup looks so creamy and delicious. Perfect for winters.

    ReplyDelete