Who doesn’t appreciate a nice warm bowl of soup on a cold winter day? Cookie and Kate posted this delicious cauliflower soup recipe and the best part is it doesn’t have any cream in it. It’s also gluten-free and you can easily make it dairy-free as well.
- 1 large head cauliflower (about 2 pounds) cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil, divided
- Fine sea salt
- 1 medium red onion, chopped
- 2 cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 tablespoons unsalted butter (you can use margarine for a dairy substitute)
- 1 tablespoon fresh lemon juice, or more if needed
- 1/4 teaspoon ground nutmeg
- 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions (for garnish)
- Preheat the oven to 425 F and line a large baking sheet with parchment paper.
- Toss the cauliflower with 2 tablespoons of olive oil on the baking sheet. Arrange the cauliflower in one layer and sprinkle it will salt. Bake until the cauliflower is tender and browning on the edges, for about 25 to 35 minutes, tossing halfway.
- When the cauliflower is almost done, in a soup pot or Dutch oven warm 1 tablespoon of olive oil over medium heat until it starts simmering. Add the onion and 1/4 teaspoon salt. Stir occasionally until the onion is softened and translucent, for about 5 to 7 minutes.
- Add the garlic and cook stirring until it’s fragrant, about 30 seconds, and then add the broth.
- Put four cauliflower florets aside for garnish and transfer the rest of the cauliflower into the put. Increase the heat to medium-high and bring the soup to a simmer. Stir it occasionally for about 20 minutes.
- When the soup is complete, remove it from the heat and let it cool. Transfer it to a blender.
- Add butter or margarine until it’s smooth. Add lemon juice and nutmeg and blend it. Add more salt or lemon juice to taste and blend it again.
- Top the bowls of soup with 1 roasted cauliflower floret, a sprinkle of chopped parsley, and green onion/chives.