This vegan soup tastes like it's made with cream, but that thick luxurious flavor comes from pureed cauliflower. It's perfect for a chilly winter's night, but fresh enough for a light summer dinner too.
Serves about 4 with a salad or something else along with it.
Ingredients;
4 Tbl. olive oil, divided
2 heads of cauliflower
1 onion, diced
4 garlic cloves, minced
1 quart vegetable broth
2 tsp. kosher salt
1 tsp. pepper
1 lemon, zested
3 cups stale bread made into croutons (optional)
Instructions:
Heat the open to 425.
Core the cauliflower and cut it into florets. Spread the florets on two baking sheets and toss with 2 tablespoons of olive oil and salt and pepper to taste. Place in the pre-heated oven and roast for about 20 minutes, tossing halfway through to brown the florets evenly.
Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook until translucent and lightly browned, about 6-8 minutes. Add the garlic and cook about one more minute until the garlic is fragrant and just starting to brown. Season with salt and pepper and then pour in the vegetable broth. Bring to a simmer.
Once the cauliflower is browned add it to the pot and stir well. Bring the broth back to a simmer and cook an additional 10 minutes or until the cauliflower seems tender.
Blend the soup however you'd like. You can use an immersion blender if you have one, or a regular blender works well. For that method, remove a few cups of the broth and cauliflower from the pot at a time, placing in blender and whirling until smooth. Pour each batch into a bowl until it's all blended and then pour it all back into the pot. Add some more salt and pepper and the lemon zest and heat it back up again. Taste and add more salt and pepper if needed. You can also add some lemon juice if you'd like.
Top with croutons and serve.
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