This Roasted Cauliflower Soup is a perfect meal on Meatless Monday. I had this soup as a light meat free lunch. Of course, I may have to reconsider calling it a light lunch since I had two helpings!
I love the depth of flavor developed by roasting the cauliflower first. It does add extra time to the cooking process, but it's worth it.
A great kitchen gadget to have handy if you like creamy soups is a handheld immersion blender. There is no need to take the soup out of the pot to cream it, just place the immersion blender right into the pot and you have a creamy soup in minutes.
This soup is light and delicious and I didn't mind going meatless. I think I will go meatless for lunch with this soup the rest of the week as well.... that's if it lasts that long!
Roasted Cauliflower Soup - Meatless Monday
Recipe by Ramona from Kitchen Simmer
1 large head of fresh cauliflower cut into florets
3 Tbs canola oil (divided)
salt and black pepper
1 large onion chopped
2 stalks celery chopped
1 Tbs grated fresh ginger
1 tsp dried thyme flakes
red chili powder (or cayenne) to taste
6-8 cups vegetable stock (you can use chicken stock as well for a non-veggie version)
1 can (15oz) coconut milk
salt and pepper to taste
Cut cauliflower into florets then place onto a baking sheet. Drizzle with 2 Tbs canola oil and season with salt and black pepper. Toss well and place into one even layer. Bake in a 425 degree oven for 30-40 minutes.
In a large pot, medium heat add one Tbs canola oil. Next add the chopped onions and celery and season with a little salt and black pepper. Then add the grated garlic and saute for another minute.
Then add the roasted cauliflower to the pot and season with dried thyme and red chili pepper. Add the stock into the pot and simmer for 20 minutes.
Use a stick blender or a food processor to blend the soup smooth. Add the coconut milk and lower to a gentle simmer and cook for five minutes. Then taste for salt and seasoning and serve hot. Enjoy.
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