Cauliflower Soup Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
3 garlic cloves, minced
03 -
Salt and pepper, as much as you like
04 -
1 teaspoon ground cumin
05 -
Fresh parsley, chopped, for topping
06 -
4 cups vegetable broth
07 -
1 large cauliflower, broken into florets
08 -
2 tablespoons fresh lemon juice
09 -
1 medium yellow onion, finely diced
# Instructions:
01 -
Set your oven to 200°C and get a baking tray ready with parchment. Toss the florets in olive oil, add salt and pepper, then roast for 25-30 minutes until they’re golden and tender.
02 -
Warm 2 tablespoons of olive oil in a large pot over medium heat. Toss in the chopped onion, and stir until it softens up. Add the minced garlic and cumin, cooking for a minute more.
03 -
Drop the roasted cauliflower into the pot along with the veggie broth. Let everything boil, then simmer it on low for 10 minutes.
04 -
Use an immersion blender or a regular blender (in portions, if needed) to blend the soup until smooth. Stir in lemon juice, then adjust with more salt and pepper if you want.
05 -
Scoop it into bowls, sprinkle chopped parsley on top, and serve it fresh.
# Notes:
01 -
Add 60ml coconut milk if you want a smoother and richer texture before blending.
02 -
Keep it in the fridge in a container with a lid for up to 3 days.