Roasted Cauliflower Soup

This deliciously velvety soup is light but filling.  The soup has a creamy texture due to the pureed cauliflower, but this soup is dairy free.
The Soup
  • Heads Cauliflower (Cut Into Small/Medium Florets)
  • Garlic Cloves (Skin On)
  • Shallots (Cut In 1/2)
  • 30 ml Olive Oil
  • Thyme Sprigs
  • Sea Salt & Black Pepper
  • 1 litre Chicken Stock (1-1.5 Litres)
  • Squeeze Lemon Juice
The Garnish
  • Truffle Oil
  • Fresh Thyme (Stems Remove)
  • Black Pepper
  • In a large roasting pan add cauliflower, shallots, garlic and thyme
  • Season with salt and pepper and drizzle with olive oil
  • Roast at 375 F for 30-35 minutes
  • Remove from the oven
  • Squeeze out roasted garlic into a medium pot and add remaining pan ingredients (remove thyme sprigs)
  • Add 4-4.4 cups (depending how thick you want it) of hot chicken stock to the pot, simmer for 10-15 mins until cauliflower is very soft.
  • Puree using a hand blender, keep blending to get a really velvety soup.
  • Add lemon juice and mix to combine
  • Ladle into serving bowl and garnish with fresh thyme, a drizzle of truffle oil and fresh ground black pepper
  • Enjoy!
  • Recipe at HealthyFitBella
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