Description
A healthy, creamy, and comforting winter soup made with roasted cauliflower, fresh herbs, and coconut milk, perfect for chilly days.
Ingredients
Scale
- 1 medium head cauliflower, chopped
- 1 large russet potato, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- A handful fresh parsley, chopped
- 4 cups (1 liter) vegetable broth, low sodium
- 1/2 cup (120 ml) full-fat coconut milk
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C) and prep your veggies (10 minutes). Toss chopped cauliflower and diced potato with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them out evenly on a baking sheet and roast for about 25 minutes, stirring halfway through until edges are golden brown.
- While the veggies roast, heat 1 tablespoon olive oil in your pot over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Add minced garlic, chopped thyme, and rosemary, cooking for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer. Once roasted veggies are ready, add them to the pot. Let everything simmer gently for about 10 minutes so flavors meld and potatoes soften.
- Use an immersion blender to puree the soup directly in the pot until creamy and smooth. If using a regular blender, blend in batches carefully with hot soup.
- Stir in the coconut milk and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice. Taste and tweak as needed.
- Ladle soup into bowls and garnish with chopped fresh parsley and optionally a drizzle of olive oil.
Notes
Use fresh herbs for best flavor; dried herbs can be substituted at half quantity. Roast vegetables to develop caramelized flavor. Blend until silky smooth for best texture. Add lemon juice at the end to brighten flavors. Adjust salt gradually due to broth sodium content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 180
- Sodium: 350
- Fat: 8
- Carbohydrates: 22
- Fiber: 5
- Protein: 5
Keywords: creamy soup, winter soup, healthy soup, herb soup, vegan soup, coconut milk soup, roasted cauliflower soup