Roasted Cauliflower Soup
A simple, creamy vegan roasted cauliflower soup made from just a handful of whole-food ingredients. Light, comforting, and packed with subtle garlicky depth.
Details
- Author: CuisineSavvy
- Cuisine: American
- Course: Soup
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Diet: Vegan
- Tags: Vegan, Gluten-Free, Low-Calorie, Whole-Food
Nutritional Values
This roasted cauliflower soup is rich in fiber and phytonutrients, completely plant-based, low in calorie density, and supports metabolic health. The roasting process enhances flavor while maintaining nutritional benefits.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 200 kcal | -- |
| Total Fat | 14 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 400 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 5 g | -- |
| Total Sugars | 4 g | -- |
| Protein | 5 g | -- |
Ingredients
[ "1 very large head cauliflower (about 2.5 pounds), cut into 1-inch florets", "Cauliflower leaves (reserved)", "1/4 cup extra-virgin olive oil", "Salt and pepper to taste", "1 head garlic", "6 cups water" ]
Instructions
1. Heat the oven to 425°F (218°C). On a sheet pan, toss the cauliflower florets and leaves with the olive oil. Season generously with salt and pepper. 2. Cut off the top 1/4 inch of the head of garlic to expose the cloves. Place on a piece of foil, cut side up. Sprinkle with salt and drizzle lightly with oil. Wrap the garlic in the foil and place on the sheet pan. 3. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, about 30 to 35 minutes. 4. Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and 1 teaspoon salt to a simmer. Reserve about 1 cup of roasted cauliflower for topping. Add the remaining roasted cauliflower (with any pan drippings) and squeeze the roasted garlic cloves into the pot. 5. Cover and simmer until the cauliflower is very soft, about 7 to 10 minutes. 6. Off the heat, use an immersion blender to purée the soup until smooth. Add water to thin if desired, or simmer uncovered to reduce if too thin. Season to taste with salt. 7. Serve topped with the reserved roasted cauliflower, a drizzle of olive oil, and more black pepper.
External Recipes
- Roasted Cauliflower Soup (Original) (Health Score: 89)
Allergens
None
HealthScore: 89
This roasted cauliflower soup scores highly due to its plant-based composition, low calorie density, high fiber, minimal harmful compounds, and beneficial anti-inflammatory properties. The only deductions come from moderate salt use and reliance on a small range of ingredients.