Thick And Creamy Roasted Cauliflower Soup Recipe by The Tiny Vegan Kitchen

Roasted Cauliflower Soup

Roasting cauliflower is a game changer. Something magical happens when you add a little oil and some spices and roast this baby, something so good that the only time I have cauliflower steamed now is at my folk’s house.

The nuttiness and bite from it is truly mind blowing and I love saving some little florets to top the soup with, they’re such a treat. There is little or no effort involved in making this warming soup and it freezes well too.

Ingredients:

– 600g cauliflower florets
– 4 cloves of garlic, skin on
– 1 medium white onion, finely diced
– 2 tablespoons of coconut oil
– 400ml vegetable stock
– 1 can of coconut milk
– 1 teaspoon of turmeric
– 1 teaspoon of cumin
– Salt to taste

Method:

1. Preheat the oven to 200°c. make a little pouch with some tin foil and place the garlic cloves inside, covering it well but leaving air to circulate inside. Put the pouch on the top shelf of the oven and roast for about 30 minutes or until the garlic is soft inside it’s skin.
2. Add the coconut oil to a baking tray and place in the oven until it has melted. Remove from the oven and add the cauliflower florets, tossing them gently to make sure they’re all well coated in the oil. Sprinkle over the spices and roast for about 30 minutes until the cauliflower is a golden brown colour.
3. Meanwhile heat a little oil in a large pot and add the onion. Gently cook until translucent. Add the coconut milk and stir.
4. When the cauliflower and garlic is ready squeeze the garlic from it’s skin and into the pot, add the cauliflower florets, keeping some florets for decoration. Stir well.
5. Use a hand blender or a food processor to blend to a rich, smooth soup. Season to taste and serve up topped with the remaining florets.

Share and enjoy!

RECIPE BY THE TINY VEGAN KITCHEN

Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bio Tanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.

Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

You may also like...