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
Ingredients:
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
Directions:




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.

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