Creamy Cauliflower Soup

Baking sheet, parchment paper, large pot, immersion blender or regular blender

10 minutes

30 minutes

International

Creamy, Cauliflower, Soup, Vegetarian, Vegan, Healthy

Main Course

Roasting & Simmering

Vegetarian & Vegan

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1 head of cauliflower (500g), cut into florets

2 tablespoons olive oil

1 onion (150g), diced

2 cloves garlic (10g), minced

1 teaspoon ground cumin (2g)

1 teaspoon ground coriander (2g)

2 cups vegetable broth (500ml)

½ cup coconut milk (125ml)

Salt and pepper to taste

Preheat the oven to 200°C/400°F. Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or until golden brown.

Heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the cumin and coriander and cook for another minute or so until fragrant.

Add the roasted cauliflower to the pot along with the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes or until cauliflower is tender.

Remove from heat and stir in coconut milk until combined. Use an immersion blender or regular blender to blend soup until smooth. Season with salt and pepper to taste if needed before serving.

Calories – 300 kcal; Fat – 8 g; Carbohydrates – 32 g; Protein – 11 g; Fiber – 6 g

This Creamy Cauliflower Soup is an easy 30 minute meal that’s packed with flavor! Roasted cauliflower is simmered in a flavorful broth then blended with creamy coconut milk for a delicious vegan soup that’s sure to please everyone at the table!

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Indian cuisine also includes a variety of non-vegetarian dishes, including chicken, lamb, fish, and goat.