Creamy Cauliflower Soup (Print Version)
# Ingredients:
01 -
A big head of cauliflower (around 2 pounds), broken into bite-sized pieces.
02 -
3 tablespoons of olive oil, split up for different steps.
03 -
1 medium red onion, diced up small.
04 -
2 garlic cloves, minced finely.
05 -
4 cups of veggie stock.
06 -
2 tablespoons of plain butter.
07 -
1 tablespoon of freshly squeezed lemon juice.
08 -
A pinch of ground nutmeg, about ¼ teaspoon.
09 -
A sprinkle of fresh parsley, chives, or green onions to garnish.
10 -
Salt, added as needed.
# Instructions:
01 -
Mix cauliflower with a couple of tablespoons of olive oil and some salt. Lay it out on a tray and roast at 425°F for 25 to 35 minutes, stirring it halfway through so it browns evenly.
02 -
Cook the onion in the rest of the oil for about 5-7 minutes, stirring now and then. Toss in the garlic for about half a minute, then pour in the veggie stock.
03 -
Save 4 florets for topping later. Add the rest of the roasted cauliflower into the pot and let everything gently bubble for 20 minutes.
04 -
Let the mixture cool a bit, then blitz it in a blender with the butter until the texture's smooth. Stir in the lemon juice and nutmeg.
05 -
Taste and add more salt if needed. Dish it up and garnish with the saved florets and fresh herbs.
# Notes:
01 -
If you'd rather skip butter, cashews make a great vegan substitute.
02 -
Stays good in the fridge for up to 4 days.
03 -
Pop it in the freezer, and it’ll keep for months!