roasted cauliflower & asiago soup

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Dead easy, this healthy, creamy soup is mild enough to be kid-friendly and layered in flavour to please the adults. If you are dairy-free, just omit the cheese. 

Roasted Cauliflower and Asiago Soup
  1. 2-3 tbsp olive oil, divided
  2. 1 head of cauliflower
  3. 1 onion
  4. 3 cloves garlic
  5. 2.5 c unsweetened almond milk, divided
  6. 3 tbsp arrowroot powder (you can use flour in a pinch)
  7. 1.5 c low-sodium veggie broth
  8. 1/2 c grated asiago or parmesan cheese
  9. 1/2 tsp sea salt
  10. 1/4 tsp pepper
  11. 1/4 tsp ground nutmeg
  12. 1/4 tsp dried thyme
  1. Chop cauliflower into large florets, and toss in a bowl with 1-2 tbsp olive oil and a pinch of sea salt.
  2. Arrange on a baking sheet and roast at 400F for 35-40 minutes, turning every 10 minutes or so, until tender and lightly browned.
  3. In the meantime, heat 1 tbsp olive oil in a soup pot over medium heat and cook onion and garlic until softened.
  4. About 5 minutes before cauliflower is finished roasting, whisk arrowroot in a small bowl with 1/2 c of the almond milk. Add to the pot, stirring continuously until thickened.
  5. Whisk in the remaining 2 c of almond milk, veggie broth, cheese, salt, pepper, nutmeg and thyme and increase heat to medium-high.
  6. Add the roasted cauliflower to the mixture, stir, and heat through.
  7. Remove from heat and let cool slightly, then puree in batches with an immersion or stand blender.
  8. Makes about 8 cups.
simple balance

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